VEGAN BLACK BEAN QUESADILLAS

I have to be honest, Mexican food is not my favourite & I really didn't know my taco or my burrito from my quesadilla! But since coming up with this recipe, I have to admit it's super simple & makes the perfect quick lunch. Also great for using up any leftovers - I often use up the odd mushroom or red onion in place of the pepper & tomato.

serves 2

4 gluten free tortilla wraps
50g cooked black beans
50g sweetcorn
1 yellow pepper
6 cherry tomatoes or baby plum tomatoes
tomato puree
tabasco sauce or other chilli sauce
vegan cheese
vegan mayo

             (I realise I forgot the sweetcorn before taking the picture, for those eagle eyed amongst you!)

1. Slice the tomatoes, slice up the flesh of the yellow pepper.

2. Spread one tortilla with tomato puree. Add a few drops of Tabasco to taste. Top with half the tomatoes, half the yellow pepper, half the sweetcorn, then sprinkle some vegan cheese over the top.

3. Take a second tortilla and spread with vegan mayo.

4. Place the loaded wrap into a lightly greased frying pan. Place the top layer (the one with mayo on) on top and press down firmly.

5. Cook over a high heat for a couple of minutes, then flip over and repeat on the other side.

Repeat the process with the second quesadilla.

Cut into quarters and serve with Guacamole.

SIMPLE GUAC RECIPE

1 avocado
juice of 1 lime
25 g vegan cream cheese or vegan mayo
4 spring onion finely chopped (white bits only)
chilli flakes, salt & black pepper to taste.

Simply blitz all the ingredients together using a stick blender, or for a rougher texture just mash it all up with a fork.