Vegetarian Black Bean Quesadilla

• 1 medium Yellow onion
• 1 medium Red pepper
• 1 tbsp Olive oil
• 240 g Canned black beans, drained weight
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 120 g Cheddar cheese
• 2 pieces Flour tortillas, large
• 120 g Salsa
• 80 g Sour cream
• 10 g Fresh coriander

1. Halve and thinly slice the onion. Core the red pepper, then thinly slice it into strips. Coarsely grate the cheddar and roughly chop the coriander.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and sauté for 6 to 8 minutes until softened and lightly golden. Stir often so the veg cooks evenly.
3. Add the black beans, ground cumin and smoked paprika to the pan. Cook for 2 to 3 minutes, stirring, until the beans are hot and the spices smell fragrant. Tip into a bowl and wipe out the pan.
4. Lay one tortilla on a board and scatter over half the cheddar, then spoon on the bean and pepper mixture in an even layer. Top with the remaining cheddar and place the second tortilla on top. Press down gently so it holds together.
5. Return the pan to a medium heat and carefully slide in the quesadilla. Cook for 2 to 3 minutes until the underside is golden and the cheese is starting to melt. Flip carefully and cook for a further 2 to 3 minutes until golden and the cheese is fully melted.
6. Slide onto a board and rest for 1 minute, then cut into wedges. Serve with salsa, sour cream and a sprinkle of fresh coriander.

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