I like to think of a quesadilla as the Central American cheese toastie – glorious, oozing cheese between two tortillas.  There are a few ways to cook them, but I went for the dry hot pan as I think it gives it all a nice crisp.  The beans were both delicious and nutritious, but you could of course put in just about anything!

Ingredients

• Grated cheese – I used a medium hot mexicana, but any hard cheese will work.
• Beans – I used a tinned mixture.  Kidney beans, pinto beans etc.
• Paprika
• Onion Powder
• Freshly ground black pepper
• Sweetcorn
• Soft Tortilla

Method

1. In a bowl mix the beans with a teaspoon or two each of the spices and onion powder.  Use your hands to crush the beans a little.  If using a tinned mixture, as I did, leave a little of the aquafaba (bean water) in the mixture to help it all bind.
   
2. Add the sweetcorn and combine well.
   
3. Top a tortilla with the grated cheese, then a layer of the bean mixture.  Don’t spread it right to the edge, as it will spill and ooze out in the pan.
   
4. Heat a large frying pan (without oil – use nonstick) and cook the quesadilla for a couple of minutes on each side.  Slice and serve immediately.