Chicken and Mexi-bean quesadillas

Step 1

Heat 1/2 the oil in a large frying pan over high heat. Cook zucchini, turning, for 2 to 3 minutes or until tender. Transfer to a plate.

Step 2

Heat remaining oil in pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ground coriander, cumin and beans. Cook, stirring, for 5 minutes or until beans are heated through. Remove from heat. Add tomato and fresh coriander. Season with salt and pepper. Stir to combine.

Step 3

Preheat a sandwich press. Place 2 tortillas on workbench. Top each with cheese, bean mixture, capsicum, chicken and spinach. Sandwich with remaining tortillas.

Step 4

Place quesadillas, one at a time, in sandwich press. Cook for 4 to 5 minutes or until well toasted and heated through. Cut into wedges. Serve with sour cream and lime.