Cheesy Chipotle Bean Quesadillas

Ingredients

• 2 x 400g tins black or pinto beans, drained and rinsed
• 1 tbsp chipotle paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 200 g mature cheddar, grated
• 8 large flour tortillas
• 2 avocados
• 2 limes, 1 for guac, 1 for serving
• 150 g sour cream
• 150 g cherry tomatoes, finely chopped
• 20 g fresh coriander, roughly chopped
• 1 tsp chilli flakes
• Quick pickled red onion, to serve
• soured cream, to serve
• avocado and tomato salsa, to serve
• pickled jalapeños, to serve

Method

1. Tip 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. Halve 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. Set 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. Cook 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. Slide onto a board and keep warm under foil while you repeat with the remaining tortillas, beans and cheese.
6. Cut 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.