Charred Pepper, Bean & Cheese Quesadillas

Preheat the oven to 220°C/ 200°C (fan)/ Gas 7

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough pieces

Peel and finely slice half your red onion[s] and finely dice the rest

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped peppers and sliced onion with a pinch of salt and cook for 7-8 min, stirring frequently, or until softened and charred

Grate your cheddar cheese

Dice your tomato[es] finely

Chop your coriander finely, including the stalks

Once the vegetables are charred, drain and rinse your black beans

Remove the pan from the heat and add the drained black beans and ground smoked paprika to the charred peppers & onion and give everything a good mix up – this is your quesadilla filling

Divide the quesadilla filling and grated cheese between your tortillas, covering only half of the wraps

Fold each tortilla over so you're left with half moon-shaped sandwiches – these are your charred pepper, bean & cheese quesadillas

Add the charred pepper, bean & cheese quesadillas to a baking paper-lined baking tray (or two!)

Place a second baking tray on top to weigh them down slightly

Put the stacked baking trays in the oven for 12 min or until the quesadillas are slightly browned and the cheese is melted

Meanwhile, cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone using a teaspoon

Scoop the avocado out of the skin and spoon into a bowl

Gently crush the avocado with a fork and season with a pinch of salt

Stir through the chopped red onion, tomato, coriander and the juice of 1/2 your lime[s] – this is your chunky guacamole