Refried bean filling:
Heat the oil on medium heat in a large pan. Add the onion and capsicum and saute for several minutes until soft and golden.
Add the spices and salt and continue cooking for 1 minute, stirring often.
Add the beans, corn and sugar and cook for a further 2-3 minutes until all ingredients are combined and heated through. Scrape the filling into a bowl and set aside.
Mushroom and Avocado Filling:
Heat the oil on medium heat in a large pan. Add the onion and mushrooms and saute until softened.
Add the spices, garlic and salt and continue cooking for 1 minute, stirring often. Remove from heat and scrape into a bowl. Add the coriander leaves and stir to combine. Scrape the filling into a bowl and set aside.
Assemble your quesadillas: Lay out the tortillas and spread each wrap with a teaspoon of tomato puree and sprinkle the grated cheese. Add your filling mix from the previous step on half of the tortilla. If using the mushroom filling, lay the sliced avocado over the mushrooms. Fold the tortillas in half and press gently to sandwich them together.
Cook the quesadillas: Heat a drizzle of olive oil in a large saucepan on medium heat. Once hot, gently lay a quesadilla into the pan. Cook for 2-3 minutes on each side until golden and crisp, using a spatula to carefully flip it over. Cut into triangles and serve with fresh lime, a sprinkle of chunky salt and the dipping sauce.