Black bean and pepper quesadillas

What you’ll need

Large non-stick frying pan; Bowl and fork; Board, knife, spatula and cheese grater.

Ingredients

• 1 × 400 g tin black beans, drained and rinsed (about 240 g drained)
• 1 red pepper (about 150 g), deseeded and finely diced
• 1 small onion (about 100 g), finely diced
• 2 teaspoons neutral cooking oil
• 1/2 teaspoon ground cumin
• 2 tablespoons water
• 80 g cheddar, grated
• 4 medium flour tortillas (about 20 cm diameter)
• 100 g plain yogurt, to serve
• Salt and black pepper, to taste
• 5 g fresh coriander (cilantro), chopped (optional)

Let’s make dinner.

1. Heat the oil in the frying pan over medium heat. Add the onion and pepper. Cook for 7–9 minutes, stirring, until softened. Add the cumin and stir for 30 seconds.
2. Add the beans and 2 tablespoons water. Cook for 3–4 minutes until hot. Transfer to a bowl, mash roughly with a fork and taste before adding salt and pepper. Wipe loose filling from the pan once safe to do so.
3. Divide the filling and cheese over one half of each tortilla, leaving a small border. Fold the empty half over and press lightly. Do not overfill; the fold should close without forcing it.
4. Return the pan to medium-low heat. Cook the folded tortillas in batches for about 2–3 minutes per side, turning carefully, until golden and the cheese has melted. Lower the heat if they brown too quickly. Serve each batch promptly with yogurt. Add the coriander, if using.