Mushroom & Black Bean Wholemeal 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, 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

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