Bean and Veggie Quesadillas with Guacamole

Steps

1. Preheat oven to 230°C. Preheat two oven trays. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and carrot for about 4 minutes, stirring once or twice, until starting to soften.
2. Add Mexican spice mix and salt and cook for a further 1 minute, until fragrant. Add chilli beans and cook for 1-2 minutes, until liquid has evaporated. Stir through ½ cup of the cheese and remove pan from heat.
3. Lay tortillas flat on a clean bench and spread mixture evenly over one half of each tortilla. Sprinkle remaining cheese over the mixture and fold tortilla over to enclose the filling, forming a half round. Lightly brush both sides of tortillas with oil.
4. Carefully place filled tortillas on preheated trays, ensuring no overlap. Cook for 3-4 minutes. Turn tortillas over and swap trays to ensure even cooking. Cook for a further 3-4 minutes, until golden. While tortillas are cooking, prepare guacamole and salad.
5. Mash avocado, lemon juice and chilli flakes (if using) in a small bowl, season with salt and pepper and set aside. Thinly slice lettuce; dice tomato 1cm; grate carrot. Combine veggies in a medium bowl, with vinegar and a drizzle of olive oil. Season with salt and pepper.
6. To serve, cut each quesadilla into wedges and divide between plates. Dollop over guacamole and sour cream. Serve salad on the side.