Chilli Salt Black Bean and Cheddar Quesadillas

Difficulty: Easy | Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 2 | Dietary: Vegetarian

This is the dinner you make when it's cold, you're starving, and you cannot be bothered. Black beans mashed with Chooki's Chilli Chicken Salt, a big handful of cheddar, and a tortilla fried in butter until it blisters. Ten minutes in the pan and you're eating.

Step 1: Mash the Beans

Tip the drained beans into a bowl and mash about half of them with a fork. You want some left whole so the filling has a bit of texture. Stir through the spring onion and the Chooki's Chilli Chicken Salt. Give it a taste. The salt is doing the seasoning and the heat here, so nothing else needed.

Step 2: Build Them

Lay two tortillas on the bench. Spread the bean mash over each one, right to about a centimetre from the edge, then pile the cheddar on top. Press the other two tortillas down over the lot. Butter the top of each one.

Step 3: Fry Until Blistered

Heat a dry frying pan over medium. Slide a quesadilla in butter-side down, then butter the side now facing up. Cook 3 to 4 minutes until the underside is patched with brown blisters, flip with a wide spatula or an egg lift, and give it another 3 minutes. The cheese needs to actually melt, so keep the heat medium and be patient. Repeat with the second one.

Step 4: Cut and Serve

Slide onto a board and let it sit for a minute, otherwise the cheese runs everywhere when you cut it. Slice each into four wedges. Serve with sour cream, coriander and lime wedges for squeezing over.

Tip: Buttering the top side while the bottom cooks means you never have to fight a floppy tortilla with a buttery pan. Works for toasties too.