Step 1To make tomato salsa: Mix the tomato, red onion, coriander and half of the lime juice together in a small bowl. Set aside.
Step 2Stir in the remaining lime juice with the mashed avocado, and set both of the bowls aside.
Step 3Place red kidney beans in a medium bowl and mash gently with a fork. Stir through chilli powder and red capsicum.
Step 4Spread one-quarter of the bean mixture over half of a tortilla. Top with one-quarter of the grated cheese and 1/2 cup of baby spinach. Fold the tortilla over to cover. Repeat process with remaining tortillas.
Step 5Place a large non-stick frying pan over medium heat. Place 2 folded tortillas in pan. Put a plate over the top to weigh down. Cook for 2 minutes each side, carefully flipping with a spatula halfway through, until tortillas are golden. Repeat with remaining 2 tortillas.
Step 6Cut each vegie quesadilla into 4 wedges and top with tomato salsa, mashed avocado and a dollop of sour cream. Serve with mixed salad leaves.