Roasted Vegetable Quesadillas

Toss the asparagus and sliced bell peppers 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 tomatoes. Halve the lime. Halve and pit the avocados. Scoop the flesh into a small bowl. Mash the avocados with a fork, then stir in the diced tomatoes, cilantro, and a squeeze of lime juice. Season with salt and pepper.

Make the chipotle-chili mayo: In another small bowl, mix together 2 Tablespoons mayonnaise and a pinch of chipotle chili powder, to taste (start with a little and go up from there, or leave it out for the kids).

When the vegetables are done, remove them from oven and increase the temperature to 450 degrees. Drizzle one side of each tortilla with olive oil. Set the oil-side down on a baking sheet (you may need 2 baking sheets). Spread half the tortillas with the chipotle-chili mayo, then top with the roasted vegetables and mozzarella. Top each with another tortilla, oil-side up. Place in the oven for 3-5 minutes, flip the quesadillas, and cook for 3-5 minutes on the other side, until melted and crisp.