Charred Corn, Bean and Cheddar Quesadillas

Drain and rinse the black beans in the sieve and pop half of them into another medium bowl. Crush the black beans in the bowl using a potato masher or the back of a fork. Grate the cheese.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once the corn is charred, add the black beans (whole and mashed), tomato puree, Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.

Add the vegetable stock paste, sugar and water for the sauce (see pantry for amount). Stir together, then simmer until thickened, 3-4 mins. 

Remove the pan from the heat, then stir through the cheese. Taste and season with salt and pepper if needed.

Lay the tortillas onto a large baking tray and spoon the filling onto one half of each one. Fold the other side over to make a semi-circle. Press down to keep together.

Drizzle a little oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add in the tomatoes and mix to combine.

When the quesadillas are ready, add the salad leaves to the dressing. Toss to combine. TIP: Don't add the leaves too early or they'll go soggy.