Beef and Vegetable Quesadillas with Sour Cream and Salad

Steps

1. oven to 150°C (to keep quesadillas warm).
2. Heat olive oil in a fry-pan on medium heat. Cook onion for about 2 minutes, until softened. Add carrot and courgette and cook a further 2 minutes until soft.
3. about 2 minutes, until softened. Add carrot and courgette and cook a further 2 minutes until soft. PREHEAT oven to 150°C (to keep quesadillas warm). Stir about half cup of the cheese into mince mixture. Remove top tea towel and spread mixture over one half of each tortilla. Sprinkle remaining cheese over mince and fold tortilla over to enclose the filling to form a half round. Push vegetables to one side of pan, crumble in mince and cook until browned and well broken up, 4–5 minutes. Add Mexican spice mix and salt and cook a further 1 minute, add tomato sauce and water, and cook until water has evaporated, 2–3 minutes.
4. While mince is cooking, place a damp tea towel on clean bench. Lay tortillas out flat on top and sprinkle over a few teaspoons of water. Cover with another damp tea towel. Arrange all salad ingredients on a serving platter.
5. Stir about half cup of the cheese into mince mixture. Remove top tea towel and spread mixture over one half of each tortilla. Sprinkle remaining cheese over mince and fold tortilla over to enclose the filling to form a half round.
6. Heat a drizzle of oil in a fry-pan on medium heat and cook each quesadilla for 1–2 minutes each side, pressing down with a fish slice as it cooks, until toasted and cheese has melted. Place on a tray to keep warm in oven while cooking remaining tortillas.
7. Cut each quesadilla into wedges and divide between plates. Serve with salad, a dollop of sour cream and garnish with coriander, if desired.