Beef and Vegetable Quesadillas with Guacamole and Salad

Steps

1. oven to 150°C (to keep quesadillas warm).
2. Heat a drizzle of olive oil in a large fry-pan on medium heat. Add onion and cook for about 2 minutes until beginning to soften. Add carrot and cook a further 2 minutes until soft. Push vegetables to one side of the pan, add mince and cook until browned, 4–5 minutes. Add Mexican spice mix and salt and stir everything together for a further 1 minute, add tomato sauce and water and cook until water has evaporated, 2–3 minutes.
3. While mince mixture is cooking, combine avocado and lemon juice and mash well. Season with salt and pepper and set aside. Arrange all salad ingredients on a platter.
4. Stir about ½ cup of the cheese into the mince mixture. Lay tortillas out flat and spread mixture over one half of each tortilla. Sprinkle remaining cheese over the mince and fold tortilla over to enclose the filling to form a half round. Heat a drizzle of oil in a large fry-pan on medium heat and fry each quesadilla for 1–2 minutes each side, pressing down with a fish slice as it cooks, until golden and toasted and cheese has melted. Place on an oven tray to keep warm in oven while cooking the remaining quesadillas.
5. Each quesadilla into wedges and divide between plates. Serve with salad and a dollop of guacamole. Sprinkle with coriander and squeeze over lemon juice if desired.