Spicy Bean & Avocado Quesadillas

Ingredients:

• 1 small red onion, halved and thinly sliced

• 1 lime, ½ juiced, ½ cut into wedges to serve

• ½ tbsp rapeseed oil, plus a drop

• 1 large garlic clove, finely grated

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 400g can black beans

• 1 tomato, chopped

• 1 tbsp tomato purée

• 1 tsp vegetable bouillon powder

• 2 large wholemeal tortillas

• 1 avocado, peeled, stoned, halved and sliced

• 2 tbsp chopped coriander, plus a few sprigs to serve

Method:

STEP 1:

• Combine half the onions with the lime juice in a non-metallic bowl and set aside to pickle.

STEP 2:

• Heat the oil in a non-stick pan over a medium heat and cook the remaining onions for a few minutes until softened.

• Add the garlic and spices, stir for a few seconds, then tip in the beans along with the liquid from the can.

• Stir in the chopped tomatoes, tomato purée and bouillon powder, and cook over a low heat for 8 mins, or until the beans have softened and the liquid has reduced.

• Mash the beans roughly to break some of them down and thicken the mixture.

STEP 3:

• Rub a drop of oil over a large non-stick frying pan using a sheet of kitchen paper, and put one tortilla in the pan.

• Spread over the bean mixture, then cook over a low heat for 2 mins until the tortilla is crisp and golden.

• Stir the avocado, coriander and pickled onions together, then scatter this over the bean mixture and press the other tortilla on top, tucking the edges in to enclose the filling.

• Carefully flip over using a wide spatula and cook for 2 mins more until crisp.

• Slide onto a plate and cut into triangles.

• Serve with the lime wedges for squeezing over, and garnish with coriander sprigs, if you like.