a) Drain and rinse the black beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.

b) Grate the Cheddar cheese. 

c) Peel and grate the garlic (or use a garlic press).

a) Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) Once the chorizo is browned, add it along with the cheese, chipotle paste (add less if you'd prefer things milder), garlic, Central American style spice mix, tomato puree and honey (see pantry for amount) to the beans.

c) Season with salt and pepper. Mix well.

a) Lay the tortillas (2 per person) onto a board and spoon the bean mixture onto one half of each one.

b) Fold the other side of the tortilla over to make a semi-circle. Press down to keep together.

c) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

a) When the oil is hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed. TIP: You may have to do this in batches, adding a little more oil to the pan each time.

b) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. 

c) Once cooked, transfer the quesadillas to a plate and cover with foil to keep warm.

a) Meanwhile, halve the tomatoes.

b) In a large bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount).

c) Season with salt and pepper, then add the tomatoes.

d) Toss gently and set aside.

a) When the quesadillas are ready, share between your plates.

b) Add the rocket to the bowl of dressing and toss together with the tomatoes.

c) Serve your cheesy chipotle quesadillas with the rocket salad and a dollop of soured cream.

Enjoy!