Black Bean Quesadillas with Guacamole Dip

Serves: 4 Cook: 20_mins

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Our organic salsa for the grown ups and creamy avocado for the kids! Easy, wholesome and delicious for everybody in the family.

1 onion, finely chopped

2 garlic cloves, finely chopped

Half a Red Pepper, finely chopped

1 tsp ground cumin

400g can Biona Organic Black Beans, rinsed and drained

2 tsp smoked paprika

8 whole wheat tortillas

100g cheddar, or vegan cheddar, grated

Handful fresh coriander Leaves

Guacamole, to serve

Heat the oil in a large frying pan and cook the onion and garlic for around 5 minutes, until soft.
Add the red pepper and cumin and cook for 1 minute more. Tip in the beans, paprika and a splash of water.
Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously with salt and pepper.
Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches.
Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan.
Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and guacamole for dipping.