Crispy Black Bean and Cheddar Quesadillas with Avocado Crema

Heat 1 tbsp extra-virgin olive oil in a skillet over medium heat until shimmering.

Add 1 diced small onion and sweat for 3 minutes until translucent, then stir in 2 minced garlic cloves and cook 30 seconds more.

Add 1 can (540 ml) drained black beans, 1 cup corn kernels, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp salt; mash lightly with a fork to create a chunky filling and cook 2 minutes until warmed through.

Squeeze in the juice of 1/2 lime and stir in 2 tbsp chopped cilantro, then remove from heat.

In a blender or with a fork, purée 1 ripe avocado with 1/3 cup sour cream, the remaining lime juice and a pinch of salt until silky.

Lay 4 large flour tortillas flat, sprinkle 1 1/2 cups shredded sharp cheddar over half of each, top with the bean mixture, and fold the tortillas in half.

Wipe out the skillet, add 1 tbsp butter and set over medium heat.

Cook two quesadillas at a time for 2-3 minutes per side, pressing gently, until deeply golden and the cheese oozes at the seams.

Transfer to a cutting board, rest 1 minute, then slice into wedges.

Serve hot with the avocado crema and lime wedges alongside.