Roasted red pepper, avocado and refried bean quesadillas

These vegan quesadillas are so versatile – they can be eaten as a light lunch, served cold, taken to work, or put in the school lunchbox. Making them with homemade refried beans and wholemeal tortillas will make a huge difference to both the taste and your intake of ultra-processed ingredients.

SERVES 2

■ 1 large red pepper, halved

■ Extra-virgin olive oil,

for drizzling

■ 2 Wholemeal Tortillas

(see recipe, page 41)

■ A handful of baby spinach leaves

■ 1 avocado, halved and

thinly sliced

■ 1 jalapeño chilli (or green chilli),

thinly sliced

■ A small handful of fresh

coriander, chopped

■ Juice of 1 lime

■ Sea salt

FOR THE REFRIED BEANS

■ 100g (3½oz) dried black beans, soaked and cooked

■ 1tbsp extra-virgin olive oil

■ 1 small onion, finely chopped

■ 2 garlic cloves, finely chopped

■ 1tsp ground cumin

■ ½tsp smoked paprika

■ ½tsp dried oregano

Preheat the oven to 220°C/fan 200°C/gas 7. Place the pepper halves, cut-side down, on a baking sheet and drizzle with a little oil. Roast for 30 minutes, or until the skin is shrivelled. Allow to cool.

Meanwhile, make the refried beans. Either mash the beans with a splash of water in a bowl using a potato masher or fork, or blitz them in a blender, depending on how smooth you want them. Set a large non-stick frying pan over a medium heat and add the oil. Once hot, add the onion and cook for 3 minutes, or until soft and golden. Add the garlic, cumin, paprika and oregano, and fry for 1 minute. Add the beans, stir, then add a splash of water. Cook for 3-4 minutes, stirring frequently, until heated through, adding more liquid if the mixture gets too thick (it needs to be spreadable). Season with salt, then take off the heat and allow to cool.

Slice both the cooled pepper halves in half lengthways. Place the tortillas on a flat work surface and spread with the refried beans. Top with baby spinach leaves and slices of red pepper and avocado, then sprinkle with the jalapeño or green chilli and the coriander. Squeeze the juice of ½ a lime over each quesadilla, season with a good pinch of salt, then fold the filled tortillas over in half. Place a snug-fitting piece of parchment paper in the base of a large frying pan set over a high heat. Transfer a quesadilla to the pan and cook for 1 minute on each side. Repeat for the second quesadilla. Cut in half and serve warm or cold.