Mushroom & Black Bean Quesadillas With Zesty Slaw & A Chicken Breast

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, crumble your flat white mushrooms into the pan and cook for 4-5 min or until starting to soften and brown

Meanwhile, drain and rinse your black beans

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Once browned, reduce the heat to medium, push the mushrooms to one side and add the drained black beans, soy sauce and 100ml [150ml] [200ml] warm water

Add your ground smoked paprika to the pan and cook for 1 min further

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

Whilst the mushrooms are cooking, grate your cheddar cheese

Mash the cooked black beans until smooth and give everything a good mix up – this is your mushroom & black bean mix

Divide the mushroom & black bean mix between your tortillas and top with the grated cheese

Fold each tortilla over so you're left with half moon-shaped sandwiches

Add the filled tortilla to a baking tray (or two!)

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

Put the stacked baking trays in the oven and cook for 20-25 min or until the tortillas are slightly browned and the cheese is melted – these are your mushroom & black bean quesadillas

Meanwhile, trim and finely slice your spring onion[s]

Top, tail, peel and grate your carrot[s], then grate your apple[s]

Combine the grated carrot, grated apple, sliced spring onion, add a juice of half your lime[s] and a pinch of salt in a bowl – this is your zesty slaw

Combine your mayo and chipotle paste (can't handle the heat? Go easy!) – this is your chipotle mayo

Cut the remaining lime into 1 wedge per person