Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed, and thinly slice the bell pepper. Trim and discard the bottom inch from the asparagus, then cut into 2-inch pieces.

Toss the asparagus, and sliced bell pepper on a baking sheet with a drizzle of olive oil and the oregano. Season with salt and pepper and roast for 12-15 minutes, tossing halfway through cooking, until softened and slightly caramelized.

Finely chop the cilantro. Core, seed, and dice the tomato. Halve the lime. Halve and pit the avocado. Scoop the flesh into a small bowl. Mash the avocado with a fork, then stir in the diced tomato, cilantro, and a squeeze of lime juice. Season with salt and pepper.

Make the chipotle-chili mayo: In another small bowl, mix together 1 Tablespoon mayonnaise and a pinch of chipotle chili powder, to taste (start with a little and go up from there).

Spread two tortillas with the chipotle-chili mayo, then top with the roasted vegetables and mozzarella. Top each with another tortilla. TIP: If you can’t fit all the vegetables inside the quesadillas, you can serve the rest to the side.

Heat a large pan over medium heat. Add one quesadilla and cook until the underside browns and the cheese begins to melt, for 2-3 minutes. Flip onto the other side and cook for another 2-3 minutes, until browned and completely melted. Repeat with the second quesadilla. Slice the roasted vegetable quesadillas into wedges and serve with the guacamole. Enjoy!