Black Bean Quesadilla

1. Place a large frying pan on a medium heat, and leave to warm up.
2. Place the black beans, tomatoes, chipotle sauce and coriander in a saucepan on a low to medium heat, stirring frequently, for 5 minutes. Take the bean mix off the heat, and mash gently with a fork.
3. Take a tortilla wrap and place on the hot frying pan. Spoon the mix onto the wrap, and then sprinkle the cheese evenly over the mix. Place the other tortilla wrap on top and press down slightly.
4. Once the bottom side starts browning, flip the quesadilla over to cook the other side. The easiest way to do this is place a plate that is bigger than the wraps over the quesadilla, hold the plate while flipping the pan, then slide it back into the pan to cook the other side. Once both sides are cooked, cut the quesadilla into quarters and serve with an extra sprinkling of coriander and sour cream or guacamole to dip them into.

You can mix up the ingredients for the fillings to suit your tastes. Just make sure the filling isn’t too runny before placing it on the wraps, or it can go a bit soggy.