Courgette, Jalapeño and Black Bean Quesadillas

Add 1 tbsp of oil to a pan over medium heat. Add the onion and cook for 5 mins without colouring then remove them from the pan. Add the courgette slices along with ¼ tsp of salt and fry on each side for 2 mins until golden. Tip: Cook the courgettes in batches to make sure you get them lovely and golden brown.

Add the onions, black beans, cumin and tomato passata to the pan. Next add the chopped jalapeños and the juice from ½ of the lime. Stir in ½ tsp of salt and a good grind of black pepper and mix well. Allow to warm through for 4-5 mins on medium-low heat.

Add a pinch of lime zest to the sour cream and mix with ¼ tsp of salt. Add a squeeze of lime juice and stir it in. Cut the baby gem lettuce in half and then shred (i.e. very thinly chop widthways) finely.

Pile some of the courgette mix onto half of each tortilla. Crumble over some of the feta. Fold over the other side of the tortilla to make half moon shaped quesadillas.

Heat a dry non-stick frying pan on high heat. Fry each side of the quesadilla for around 2 mins or until golden brown.