Vegetable Quesadilla with Sour Cream and Salad

Steps

1. Preheat oven to 180°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare quesadilla vegetables. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, courgette and carrot for about 4 minutes, until softened.
2. Add quesadilla spice mix and salt and cook a further 1 minute, until fragrant. Add beans, corn, tomato sauce and soy sauce to pan and cook for 1-2 minutes, until mixture has thickened. Stir through ½ cup of the cheese and remove pan from heat.
3. Lay tortillas out flat on a clean bench and spread mixture evenly over half of each tortilla. Sprinkle remaining cheese over the mixture and fold tortilla over to encase the filling, forming a half moon.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook tortillas, 2 at a time, for 1-2 minutes each side. Add more oil if needed. Alternatively, use BBQ. Place cooked quesadillas on prepared oven tray and keep warm in the oven while you cook the rest.
5. While quesadillas cook, mix lemon juice and oil in a medium bowl. Thinly slice lettuce; dice tomato 1cm; grate carrot. Add all to bowl with dressing, toss and season.
6. To serve, divide quesadillas between plates and top with a dollop of sour cream. Serve salad on the side with remaining sour cream.