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Black Bean Quesadilla

This Mexican sandwich makes for a brilliant meat-free barbecue dish. Serves four.

For the black bean paste<
230g cooked black beans (tinned are fine)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne
1 bunch coriander, chopped, stalks and all
Juice of 1 lime
1/2 tsp Maldon sea salt

For the salsa
1/2 small red onion, peeled and thinly sliced
1/2 tbsp white-wine vinegar
3 spring onions, trimmed and thinly sliced
5 medium sweet tomatoes, diced
1 clove garlic, crushed
1 mild red chilli, finely diced
1 bunch coriander, chopped, plus extra leaves to garnish
1.5 tsp Maldon sea salt
Juice of ½ a lime
2 ripe medium avocadoes, diced

For the tortillas
8 small tortillas (corn look better, but flour are fine)
180ml soured cream
120g good mature cheddar, grated
6 tbsp jalapeño peppers in vinegar, drained and roughly chopped

Drain the beans of their water and place, along with the other paste ingredients, in a food processor bowl. Pulse to a rough paste.

To make the salsa, soak the onion in the vinegar in a large bowl for a few minutes. Add all the other ingredients and stir.

Have ready a hot barbecue or a ridged griddle pan. Take one of the tortillas and spread two tablespoons of bean paste in the centre, leaving a 2cm border around the edge. Spread a tablespoon of soured cream over the paste, then scatter over the cheddar, a tablespoon of salsa and some chopped jalapeños.

Fold the tortilla over and carefully transfer to the barbecue or griddle. Cook for two to three minutes on each side, by which time the filling should be warm and the tortilla nicely charred. Transfer to a warm place, and repeat with the remaining tortillas.

To serve, cut each tortilla into two at an angle, place on a serving dish and spoon the remaining salsa alongside, garnished with coriander leaves.