Sweetcorn and Black Bean Quesadillas

Mix the black beans, sweetcorn, jalapeños, smoked paprika, and cumin in a bowl and season with salt and pepper.

Heat a large frying pan over a medium-high heat and brush lightly with oil.

Lay one tortilla in the pan, spread half the cheese over one half of it, then spoon over a quarter of the bean mixture.

Fold the tortilla over to form a half-moon and press down lightly with a spatula, cooking for 2 minutes per side until golden and crispy.

Repeat with the remaining tortillas and filling.

Cut each quesadilla into wedges and serve with soured cream, guacamole, and fresh coriander.