Mexican Style Red Bean Quesadillas

Peel and finely chop the red onion and garlic. Drain the kidney beans. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlic, taco seasoning and tomato paste and cook for 2 min further.

Add the drained beans and the measured water. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in the sour cream. Season with black pepper to taste.

Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumber, cherry tomatoes and coriander. Drain the sweet corn. Add the lot to a bowl with a squeeze of lime juice. Toss. 

Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheeses. Spread the warm bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortilla wraps and press down firmly - these are your quesadillas.

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the quesadillas and cook for 2 min, pressing down with a spatula. Flip (see pro tip) and cook for a further 2 min. Repeat this process with the remaining quesadillas.

Slice the quesadillas into triangles and serve them with the avocado and corn salad.