Heat half the olive oil in a pan over medium-high heat.

Add the mince and frozen vegetables to the pan, breaking up the mince and cooking until browned.

Add the drained kidney beans, taco seasoning and pasta sauce to the pan. Continue cooking for 3-5 minutes until the vegetables are cooked through and the sauce is aromatic.

Place the mince mixture on half of the wrap and top with grated cheese. Fold in half.

Heat the remaining olive oil in a pan.

Grill the quesadillas on both sides until golden and crisp on the outside.

Cut in half and enjoy!