Courgette Quesadillas

Heat a drizzle of oil in a frying pan on medium heat. Add the onion and cook, stirring, until soft, 5 mins. Add the courgette along with a pinch of salt and cook, stirring, until starting to soften, about 3 mins. Stir in the chilli and cook for a further minute. TIP: Add as much or as little chilli as you like!

Stir the ground cumin into your veggies, then add the black beans, tomato passata and a squeeze of lime juice (don't use it all yet!). Season with a pinch of salt and pepper, bring to a simmer and allow to bubble away until slightly thickened, about 4-5 mins.

While your filling cooks, add a pinch of lime zest to the sour cream and mix with a pinch of salt. Cut the baby gem lettuce in half lengthways and then finely slice it widthways. Pop the lettuce in a bowl (we'll dress it later). Season with a good pinch of salt and pepper.

Pile some of the courgette mixture onto one half of each tortilla. Grate over some of the cheddar cheese. Fold over the other side of the tortilla to make half moon shaped quesadillas . Repeat until you have used up all your mixture - you should make at least two quesadillas per person, but it will depend on how generously you fill them!