Quickdraw Quesadillas

Heat a splash of oil in a frying pan on medium heat. Add three-quarters of the onion and cook until soft, 5 mins. Add the sweetcorn, stir and cook until piping hot, 3-4 mins. Add the garlic and the coriander stalks and cook for 1 minute more. Now, add the fajita seasoning and smoked paprika and cook until fragrant, 2 mins. TIP: If you're not keen on spice, don't add all the fajita seasoning!

Taste your mixture and season with salt and pepper, remove from the heat. Drain and rinse the black beans in a colander and pop in a mixing bowl. Roughly mash the beans with a potato masher or fork, then stir in the sweetcorn mixture along with the cheese and half the coriander. Taste to check the seasoning and add more salt and pepper if needed.

To make the quesadillas, lay out the tortillas and divide the bean mixture evenly between them. Spread it out over half of each tortilla then fold the other half over to make semicircular 'sandwiches'. Set them aside for a minute whilst you get on with the tomato salsa and citrus sour cream!

Chop the tomato into 1cm chunks and finely slice the baby gem lettuce, then combine with the remaining coriander in a mixing bowl. Zest and juice the lime. Add half the lime juice and the olive oil (see ingredients for amount) and season well with salt and pepper. Put the sour cream in a small bowl and mix in the remaining lime juice. Season with salt and black pepper and add lime zest to taste.