Cheesy Bean Quesadillas

• 2 x 400gtins black or pinto beans, drained and rinsed
• 1 tbspchipotle paste
• 1 tspground cumin
• 1 tspsmoked paprika
• 200 gmature cheddar, grated
• 8large flour tortillas
• 2avocados
• 2limes, 1 for guac, 1 cut into wedges
• 150 gsoured cream
• 150 gcherry tomatoes, finely chopped
• 20 gfresh coriander, roughly chopped
• 1 tspchilli flakes
• Fine salt and black pepper
• 4 tbspquick-pickled red onion (optional)
• 150 mlsoured cream (optional)
• 200 gavocado and tomato salsa (optional)
• 50 gpickled jalapeños (optional)

Method

1. 1Tip the beans into a bowl with the chipotle paste, cumin and smoked paprika. Mash roughly with a fork; you want it chunky, not smooth, so the filling holds together but still has bite. Season generously with salt.
2. 2Halve and stone the avocados, scoop into a second bowl and smash with the juice of 1 lime and a good pinch of salt. Keep it rough.
3. 3Set a large dry frying pan over a medium heat. Lay a tortilla flat in the pan, spread a heaped spoonful of the bean mix across one half and scatter generously with cheddar. Fold the empty half over to make a half-moon and press down lightly.
4. 4Cook for 2–3 minutes until the underside is golden, blistered in spots and the cheese is starting to ooze at the edges. Flip carefully with a fish slice and cook for another 1–2 minutes until deeply golden and the cheese is fully molten.
5. 5Slide onto a board and keep warm under foil while you repeat with the remaining tortillas, beans and cheese.
6. 6Cut each quesadilla into three fat wedges. Pile onto plates and serve straight away with the smashed guac, soured cream, chopped tomatoes, coriander, chilli flakes, pickled jalapeños and lime wedges for squeezing.

Per serving

kcal

804

protein

25.5g

fibre

10.8g

carbs

78.7g

fat

44.7g