- 85g/3oz cheddar, grated
- 55g/2oz chorizo, chopped
- 85g/2oz mixed beans, mashed slighly with a fork
- handful fresh coriander, chopped, plus extra to garnish
- salt and freshly ground black pepper
- 2 Mexican tortilla wraps
- 2 tbsp olive oil
- ½ garlic clove, peeled and chopped
- 2 tomatoes, chopped
- 6cm/3in piece of cucumber, chopped
- Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl.
- Spread the mixture onto one of the tortillas and top with the other.
- Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side.
- Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander.
- To serve, transfer the quesadilla to a plate and serve the salad alongside.