Mexican Bean and Cheese Quesadillas

Ingredients

• 1 tin red kidney beans, drained
• 1 tin corn kernels, drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup tomato salsa
• 4 piece large flour tortillas
• 1.5 cup cheddar, grated
• 2 piece spring onion, sliced
• 1/2 cup sour cream, to serve
• 1 piece avocado, mashed, to serve

Instructions

1. 1Roughly mash the beans in a bowl with a fork.
2. 2Stir in the corn, cumin, paprika, salsa and spring onion.
3. 3Spread a quarter of the bean mixture over half of each tortilla and top with cheese.
4. 4Fold each tortilla in half and press down gently.
5. 5Cook the quesadillas one or two at a time in a dry frying pan over medium heat for 3 minutes until golden underneath.
6. 6Flip carefully and cook for 2 more minutes until the cheese has melted.
7. 7Cut into wedges and serve with sour cream and mashed avocado.