Tonterita Quesadillas

Heat 1 tbsp of olive oil in a pan on medium-low heat. Once hot, cook your red onion gently for 5 mins then add the mixed beans and tabasco. Next, add the tomato purée, cumin, 5 tbsp of water. Season with a ¼ of a tsp of salt and a pinch of pepper. Cook with a lid on for 15 mins.

Take out ⅔ of the beans and mash them up to a paste using the back of a fork. Now mix the remaining whole beans into the paste. Check for seasoning and voila, they’re done!

Heat a frying pan on medium heat heat. Spread ½ of the refried beans across the tortilla. Place the tortilla into the pan (bean side up!) and scatter over some of the cheese. Scatter over ½ of the pistachio nuts and a squeeze of lime juice.

Place another flour tortilla across the top and after 3 mins carefully flip the tortilla over. Tip: We don’t recommend the ‘pancake flip’ unless you are a total pancake pro! Cook for another 3 mins on the other side before removing to a warm plate. Cook the other quesadilla.

Drizzle a tsp of olive oil and a little squeeze of lime juice over the tomatoes and lettuce. Gently toss together with the tips of your fingers and season with a pinch of salt and pepper. Tip: To get more juice out of your lime roll it firmly under your hand against the chopping board first to loosen it up.