Mexican Style Beef Quesadillas

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 spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Once browned, drain and discard any excess fat. Add half the Mexican style spice mix and half the chipotle paste (add less if you don't like heat). Stir and cook for 1 min. Pour in the chopped tomatoes and bring to the boil. Simmer, stirring frequently until the liquid has evaporated and the mixture has thickened.

Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Add the remaining Mexican style spice mix and tomato puree, stir and cook for 1 min, then add half the black beans. Mash them with a masher until broken up, then add the remaining whole beans, chicken stock paste, water (see ingredients 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 then mash together. Put the soured 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.