Refried Bean & Corn Quesadillas

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

Peel and finely chop (or grate) your garlic

Drain and rinse your black beans

Heat a pot with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic and cook for 1 min

Add your ground smoked paprika and ground cumin and cook for 30 secs further

Add the drained black beans with 100ml [125ml] [150ml] cold water and bring to the boil

Cook for 4-5 min or until the beans are beginning to soften

Meanwhile, trim and finely slice your spring onion[s] and add to a large mixing bowl

Drain your sweetcorn and add it to the bowl

Grate your cheddar cheese into the bowl, season with a generous pinch of salt and pepper and mix thoroughly – this is your cheesy sweetcorn mixture

Once the beans are beginning to break down, season with a generous pinch of salt and squeeze in the juice of half your lime[s]

Remove the beans from the heat and mash into a semi-smooth paste – these are your refried beans

Divide the refried beans and cheesy sweetcorn mixture between your tortillas, covering only half

Fold each tortilla over and press down firmly so you're left with 3 half moon-shaped sandwiches per person – these are your quesadillas

Add the quesadillas to a baking tray (or two!)

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

Put the stacked trays in the oven for 10 min or until the quesadillas are slightly browned and the cheese has melted – these are your refried bean & corn quesadillas

Meanwhile, combine the juice of the remaining lime with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your salad dressing

Combine your chipotle paste (can't handle the heat? Go easy!) and mayo with a drizzle of olive oil – this is your chipotle mayo

Slice the refried bean & corn quesadillas in half

Wash your salad, then pat it dry with kitchen paper and toss it in the salad dressing