• Drain and rinse the black beans in a sieve.
• Trim and thinly slice the scallion.

• Place a large pan over medium-high heat (no oil). 
• Once hot, fry the pork mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle. 
• Use a spoon to break it up as it cooks. Season with salt and pepper.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.

• Add the paprika and beans and fry for 1 min more then stir in the passata and stock.
• Cook for another 4-5 mins. Season to taste with salt and pepper.
• Remove from the heat once cooked and stir through the chipotle paste.

• Divide the chipotle pork between half the tortillas. 
• Spread out the filling to cover the surface.
• Scatter over the cheese and place remaining tortillas on top to create your quesadillas.

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the filled quesadillas for 2-4 mins on each side. Take care when turning. 

TIP: Use an additional pan to fry multiple tortillas at once.

• Quarter the quesadillas and divide between plates. 
• Top with a drizzle of creme fraiche and a scattering of scallion.