Ultimate Mexican Beef Quesadilla Feast

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and a pinch of salt and pepper. Fry until browned, 5-6 mins, breaking it up with a wooden spoon as it cooks. Once browned, add half the Mexican spice and half the chipotle paste (add less if you don't like heat). Stir and cook for 1 minute. Pour in the chopped tomatoes and bring to the boil. Simmer, stirring frequently until the liquid has evaporated and the mixture is thick and tomatoey.

Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Add the remaining Mexican spice and tomato puree, stir and cook for 1 minute, then add half the blackbeans. Mash them with a masher until broken up, then add the remaining whole beans, chicken stock powder, water (see ingredient list for amount) and remaining chipotle paste (add less if you don't like heat). Bring to the boil and simmer until reduced and thickened, 5-6 mins. Stir occasionally.

Zest and halve the lime. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add half the lime juice and a pinch of salt and pepper. Mash. Put the sour cream in another bowl and add the lime zest and a pinch of salt and pepper. Mix together and set both of them aside.

Taste the beef and add salt and pepper if you feel it needs it. Lay your tortillas on a board (2 per person). Divide the beef equally between them, spooning it onto 1 half of each tortilla only. Sprinkle over the cheese. Dampen the edges of the tortilla and then fold the other side over so you have a semi circle. Press down firmly to keep together. Transfer to 1 or 2 lightly oiled baking trays. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 8-12 mins.