Mexican Style Beef and Bean Quesadillas

Meanwhile, drain and rinse the black beans in a sieve. Pop half into a small bowl and roughly mash with the back of a fork.

Grate the Cheddar.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once the beef is browned, drain and discard any excess fat.

Stir in the tomato puree and chipotle paste (add less if you'd prefer things milder). Fry for 1 min.

Add the water for the sauce (see pantry for amount), chicken stock paste and beans (whole and mashed). Bring to the boil, then reduce the heat.

Simmer, stirring occasionally, until thickened, 10-12 mins. Season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle. 

While the beef simmers, grate the Cheddar.

Once the beef filling is ready, lay your tortillas onto a lightly oiled baking tray and spoon onto one half of each one. Top with the grated Cheddar. 

Fold the other side over so you have a semi-circle. Press down to keep it together.

Rub each with a little oil, then bake your quesadillas on the middle shelf of your oven until golden, 8-12 mins. 

While the quesadillas bake, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.

Season the avocado with salt and pepper, then roughly mash with a fork. Set your smashed avo aside.