1 tablespoon vegetable oil
500g beef mince
35g sachet taco seasoning
1/2 cup thick and chunky salsa
3 green onions, thinly sliced
125g can kidney beans, drained, rinsed
2 small avocados
1/4 cup lemon juice
8 flour tortillas
1 cup grated reduced-fat tasty cheese
Olive oil cooking spray
Lemon wedges, to serve

Heat oil in a saucepan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Stir in seasoning, salsa, onion and beans.

Meanwhile, mash avocado and lemon juice together in a bowl. Set aside.

Place 1 tortilla on a flat surface. Spread with one quarter mince mixture. Top with 1/4 cup cheese. Top with 1 tortilla. Repeat with remaining tortillas, mince mixture and cheese.

Spray a frying pan with oil. Heat over medium heat. Place 1 quesadilla in pan. Spray top with oil. Cook, pressing down lightly with a spatula, for 1 to 2 minutes or until base is golden. Place a plate over frying pan and turn quesadilla over. Slide quesadilla, uncooked side down, into pan. Cook for 1 to 2 minutes or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining tortillas, mince mixture and cheese.

Cut quesadillas into wedges. Serve with avocado smash and lemon wedges.