Bean and Cheese Quesadilla

Method

1. 01

   Step 1: Mash the beans

   Tip the beans into a bowl and add 1 tbsp water, the cumin, paprika and salt. Mash with a fork or potato masher into a thick paste, leaving about a third of the beans whole — this keeps the filling together so it doesn't slide out of the tortilla.

2. 02

   Step 2: Assemble

   Lay two tortillas on a board. Spread the bean paste over them, stopping 1 cm from the edge, then scatter over the spring onion and cheese. Top with the remaining tortillas and press down lightly with your palm.

3. 03

   Step 3: Heat the pan

   Set a large frying pan over medium heat and brush it with 1 tsp oil. It should be properly hot but not smoking, or the tortilla will scorch before the cheese melts.

4. 04

   Step 4: Cook the first one

   Add the first quesadilla and cook for 2–3 minutes, until the underside is golden with brown spots. Flip it with a wide spatula, steadying the top with your hand, and cook for 2 minutes more, until the cheese has melted and starts to ooze at the edges.

5. 05

   Step 5: Cook the second

   Move the finished quesadilla to the board, add the remaining oil to the pan and cook the second one the same way.

6. 06

   Step 6: Cut and serve

   Let the quesadillas rest for a minute so the cheese firms up slightly, then cut each into 4 wedges. Serve hot with sour cream and salsa.