Mince the garlic, and add to a bowl together with the avocado. Mash with a fork, and season with salt, pepper and fresh lime juice. Set aside.
2
Heat the kidney beans in a frying pan with taco seasoning and a splash of water.
3
Transfer the beans to a bowl before washing and drying the pan.
4
Cover two of the potato wraps with kidney beans and feta cheese, and place the other two on top of each. Cook in a dry pan on both sides until the wraps are golden brown and the feta cheese has melted.
5
Meanwhile, dice the mango and red onion.
6
Slice the quesadillas and serve with guacamole, mango, red onion and rocket.
