Ingredients

• 1 x 400g/14oz can black beans
• drained
• rinsed
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 tsp dried chilli flakes
• 2 spring onions
• trimmed
• sliced
• 1 red pepper
• chopped
• 80g/3oz cheddar
• grated
• salt and freshly ground black pepper
• 4 x 25cm/10in flour tortillas
• 1 garlic clove
• peeled
• cut in half
• 1 tbsp vegetable oil
• handful fresh coriander leaves
• washed
• chopped
• plus extra to serve
• 1 ripe avocado
• peeled
• stone removed
• chopped
• plus extra to serve
• 1 fresh lime
• juice only
• plus extra lime wedges
• to serve
• pinch salt
• 2 tbsp pumpkin seeds
• shells removed
• plus extra to serve

Directions

• In a bowl
• mix together the black beans
• cumin
• oregano
• dried chilli flakes
• sliced spring onions
• chopped pepper and grated cheese until well combined
• using your hands to squash the beans. Season
• to taste
• with salt and freshly ground black pepper.
• Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
• Divide the bean mixture between two of the tortillas
• spreading the mixture out using a spoon to completely cover the tortillas.
• Place the remaining two tortillas on top of the mixture
• making sure the sides you rubbed with garlic are facing inwards. Gently press down to form two sandwiches.
• Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side
• pressing the quesadillas down from time to time using a spatula
• until the tortillas are crisp and golden-brown on both sides and the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
• Repeat the process with the remaining oil and tortillas.
• Meanwhile
• in a small bowl
• mix together the coriander
• avocado
• lime juice and a pinch of salt until well combined. Set aside.
• When the quesadillas are cooked
• add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes
• or until golden-brown
• then add them to the coriander and avocado mixture.
• To serve
• slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves
• chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.