Cheesy bean & spinach quesadillas

• 2 tinsBlack beans, drained
• 1 tspSmoked paprika
• 1 tspGround cumin
• 80gBaby spinach
• 4Spring onions
• 150gMature cheddar, grated
• 8Tortilla wraps
• 2Avocados
• 2Limes
• 150gGreek-style yoghurt

Plus salt, pepper and water.

Method

1. 1

   Drain the beans and mash them roughly in a bowl with the paprika, cumin and a pinch of salt, leaving some whole. Roughly chop the spinach, slice the spring onions and grate the cheese.

2. 2

   Spread the beans over one half of each tortilla. Top with the spinach, spring onions and cheese, then fold over and press down.

3. 3

   Set two large frying pans over a medium heat with nothing in them. Cook the quesadillas two to a pan for 2 minutes a side, pressing down with a spatula, until golden and the cheese has melted. Keep the first batch warm on a board under a clean tea towel while you cook the rest.

4. 4

   Meanwhile, mash the avocados with the juice of 1 lime and a pinch of salt. Stir the zest of the other lime into the yoghurt, then cut that lime into wedges.

5. 5

   Cut each quesadilla in half and serve with the smashed avocado, the lime yoghurt and the wedges for squeezing.