Chorizo, Charred Corn, Bean and Cheddar Quesadillas

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

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chorizo and sweetcorn and cook until the corn is 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), Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.

Pour in the water for the beans (see pantry for amount) and vegetable stock paste. Stir together, bring to a simmer and cook until the liquid has evaporated, 4-5 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 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, 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 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.