Ottolenghi’s Quesadillas

8 small tortillas (corn look better but flour are also fine)

180ml vegan soured cream

120g vegan cheese, grated

6 tbsp drained and roughly chopped jalapeño peppers

Black bean paste:

230g cooked black beans (canned are fine)

1 tsp ground coriander

½ tsp ground cumin

¼ tsp cayenne pepper

bunch of coriander (leaves and stalks, about 20g), chopped

juice of 1 lime

¼ tsp salt

Salsa:

½ small red onion, thinly sliced

½ tbsp white wine vinegar

3 spring onions, thinly sliced

5 sweet medium tomatoes, diced

1 garlic clove, crushed

1 mild fresh red chilli, finely diced

bunch of coriander (leaves and stalks, about 20g), finely chopped, plus extra leaves to garnish

½ tsp salt

juice of ½ lime

2 ripe medium avocadoes, diced

First make the black bean paste.

Place all the paste ingredients in a blender and pulse into a rough paste

To make the salsa soak the red onion in the vinegar for a few minutes then add all the other ingredients and stir well

Take one of the tortillas and spread 2 tbsp bean paste creating a large circle

Add sour cream, salsa, jalapeños & cheese

Top with another tortilla and fry in a dry pan on both sides until browned

Cut into triangles and serve with remaining salsa and coriander