Quesadilla with Carrot and Zucchini

2 tbs olive oil
8 flour tortillas
1 carrot, grated
onion, 1 diced
1 large zucchini, grated
4 tsp mexican spice mix
1 can red kidney beans
2 tbs tomato paste
100g cheddar cheese, grated
1/2 bunch coriander, washed and finely chopped
1 lime
1 avocado, diced to serve
sour cream, to serve

Preheat the oven to 190 degrees celsius (fan-forced).

Drain and rinse the kidney beans.

Place the oil in a frying pan and fry the zucchini, carrot, onion, kidney beans and mexican spice mix on medium high heat for 3 - 5 minutes or until softened.

Add the tomato paste and stir to combine. Cook for 2-3 minutes to warm through.

Partially mash the kidney beans and add a splash of water if the mixture looks dry or too thick.

Remove from heat and stir in the coriander.

Spray 2 baking trays with olive oil spray and place 2 tortillas on each tray.

Spoon 2 tbs of mixture onto each tortilla.

Top each tortilla with cheese and place another tortilla on top to create a lid. Doing this creates your quesadilla.

Bake for 10-13 minutes or until the tortilla is crisp but not too browned.

Remove from the oven and allow to sit for 5-10 minutes.

Cut each quesadilla into wedges and serve with sour cream and avocado. Squeeze lime juice over the plate of tortillas.

Try this served with onion coriander salsa and refried beans and the other accompaniments listed above.