Mushroom & Black Bean Quesadillas With Zesty Slaw

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

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

Once hot, add the portobello mushrooms and cook for 2-3 min on each side or until starting to soften and brown

Meanwhile, drain and rinse the black beans

Once browned, add the smoked paprika and cayenne pepper (can't handle the heat? Go easy!) to the pan and cook for 1 min further

Reduce the heat to medium, add the drained black beans, soy sauce and 100ml [200ml] warm water

Cover with a lid and cook for 10-12 min or until the mushrooms are cooked through

Whilst the mushrooms are cooking, grate the cheddar cheese

Once the mushrooms are cooked, transfer them to a clean board and shred apart, using two forks – this technique is known as 'pulling'

Mash the cooked black beans until smooth – these are your refried beans

Add the grated cheese and pulled mushrooms to the refried beans and give everything a good mix up – this is your mushroom & black bean mix

Divide the mushroom & black bean mix between the tortilla wraps

Fold each tortilla wrap over so you're left with 6 [12] half moon-shaped sandwiches

Add the filled tortilla wraps to a baking tray

Place a second baking tray on top of the tortilla baking tray to weigh it down slightly

Put the stacked baking trays in the oven and cook for 15 min or until the tortillas are slightly browned and the cheese is melted – these are your mushroom & black bean quesadillas

Meanwhile, wash, trim and finely slice the spring onion[s]

Top, tail, peel and grate the carrot[s]

Grate the apple[s], then slice the lime[s] into wedges

In a bowl combine the grated carrot, grated apple, sliced spring onion, a good squeeze of lime and a pinch of salt – this is your zesty slaw

Combine the mayo and chipotle paste – this is your chipotle mayo