Black bean & squash quesadillas with smoky chipotle salsa

30 MINUTES | SERVES 4 | EASY | VEGETARIAN

onion ½, cut into wedges tomatoes 2, seeded and halved garlic 1 clove, peeled chipotle chilli 1, soaked in hot water for 10 minutes (or 2 tsp chipotle paste) butternut squash 400g, peeled and diced black beans 200g from a tin, rinsed and drained jalapeño chilli 1, seeded and diced cheddar 30g, grated coriander a bunch, finely chopped lime ½, juiced plus wedges to serve tortillas 4

• Heat a frying pan to very hot. Dry fry the onion, tomatoes and garlic until charred all over, then tip into a small food processor with the chipotle, pulse until combined, then season well.

• Tip the squash into a microwaveable bowl with a splash of water, cover with clingfilm and microwave for 10 minutes until really soft. (Or steam until tender). Mash with a fork and season.

Add the black beans and mash again, then stir in the jalapeño, cheddar, coriander and lime. Divide between the 4 tortillas and spread onto half of the rounds. Fold the other half over and squash down until they hold together. Heat in a dry frying pan until golden and crisp, and the filling is hot. Cut into wedges and serve with the salsa, lime wedges and more coriander.

PER SERVING 237 KCALS | FAT 3.5G | SATURATES 1.7G CARBS 38G | FIBRE 7.5G | PROTEIN 9.7G | SALT 0.7G