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QUICK QUESADILLAS

There’s nothing like a little Mexican food to get the day moving along just right! The quesadilla is like the Mexican version of a toasted sandwich, so it’s only right we gave it our full attention. Use wholegrain or corn-based tortillas if you are cutting down on processed wheat flour. These are also great served with a simple tomato salad.

SERVES 4

1 red onion

1 garlic clove

2 large roasted red peppers from a jar

100g dairy-free cheese

1 large avocado

30g fresh coriander

1 lime

1 x 400g tin black beans (or kidney beans)

2 tbsp + 1 tsp olive oil

1 x 400g tin chopped tomatoes

1 tsp cayenne pepper, plus a little more

100g tinned sweetcorn

4 large flour tortillas

salt and black pepper

Fine grater or Microplane | 2 large frying pans

First get all your ingredients ready | Peel and thinly slice the red onion | Peel and grate the garlic | Cut the roasted red peppers into strips | Grate the dairy-free cheese | Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove | Scoop out the flesh and cut into small chunks | Pick the leaves from the coriander and chop finely | Cut the lime half | Drain and rinse the beans

Place a frying pan on a medium heat | Add 2 tablespoons olive oil | Add the onion to the hot pan with a pinch of salt and sweat for 7–8 minutes, until softened | Add the garlic and stir for 1–2 minutes | Add the roasted red pepper strips, black beans, tomatoes and 1 teaspoon cayenne pepper and cook for 5 minutes | Remove from the heat and stir in the sweetcorn | Taste and season with salt and pepper | Add more cayenne if you want more heat | Squeeze over the lime juice

Put the second pan on a medium heat | Add 1 teaspoon oil | Lay a tortilla in the pan and sprinkle over a generous handful of grated cheese | Spoon a quarter of the filling on to the tortilla and spread it over one half | Sprinkle avocado and coriander on top of the filling

Once the cheese has melted, check the underside of the tortilla – if golden cooking spots are appearing, the quesadilla is ready | Use a spatula to fold it in half, sandwiching the filling | Remove from the pan, slice into wedges and serve immediately | Repeat to make all the quesadillas