Mushroom & Caramelised Onion Quesadilla

Heat half the olive oil in a medium frying pan over medium heat. Add the mushroom, season with salt and pepper and cook for 4 minutes, or until the mushroom is soft. Add the garlic and paprika and cook for 1 minute, or until fragrant. Add the red kidney beans and cook, mashing with a wooden spoon, until lightly smashed and heated through. Set aside in a medium bowl.

Using the same frying pan, heat the remaining olive oil over a medium heat. Add the red onion and cook for 2 minutes, without stirring, then add the brown sugar. Cook for a further 3 minutes, stirring only every so often. Set aside.

Place half the mini flour tortillas out on a lined oven tray and spray or brush lightly with a little olive oil. Turn the oiled side down. Top each tortilla with some mushroom, caramelised onion, birdseye chilli, a handful of baby spinach and the Cheddar cheese. Top with the remaining tortillas and spray or brush lightly with more olive oil. Cook in the oven for 10 minutes or until golden.

Meanwhile, mash the avocado in a medium bowl. Season with salt and pepper and stir through the lemon juice and half the chopped coriander.