Takes 40 mins
400g tin red kidney beans, rinsed and drained 60ml spicy taco sauce 6 tortillas 250ml Cheddar, grated 2 spring onions, chopped 10ml lime juice 30ml coriander, chopped 1 avocado, finely chopped 1 red chilli, seeded, finely chopped 1 Roughly mash the beans and taco sauce. Season. Spread the bean mixture onto 3 tortillas followed by Cheddar and onion. Top with remaining tortillas. 2 Mix together the lime juice, coriander, avocado and chilli. Season. 3 Heat a frying pan on medium and fry a quesadilla for about 2 minutes on each side or until golden and crisp. Cut into wedges and serve with the avo mix.