Vegetarian Quesadillas

While all the meat-eaters are scoffing smoky joints of this, that or the other, try this Mexican sandwich as a vegetarian barbecue dish.

Black bean paste
• 1 1/2 cups cooked black beans (canned are fine)
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 bunch cilantro (leaves and stalks, about 1 oz), chopped
• juice of 1 lime
• 1/4 tsp salt

Salsa
• 1/2 small red onion, thinly sliced
• 1/2 tbsp white wine vinegar
• 3 green onions, thinly sliced
• 5 medium tomatoes, diced
• 1 garlic clove, crushed
• 1 mild fresh red chile, finely diced

1 bunch of cilantro (leaves and stalks, about 1 oz), finely chopped, plus extra leaves to
• garnish
• 3/4 tsp salt
• juice of 1/2 lime
• 2 ripe medium avocados, diced
• 8 small tortillas (preferably corn)
• 3/4 cup sour cream
• 4 1/2 oz good-quality sharp Cheddar, grated
• 6 tbsp drained and roughly chopped pickled jalapenos

• To make the black bean paste. Place all the ingredients in a food processor and quickly pulse until a rough paste has formed.
• Make the salsa. First soak the red onion in the vinegar in a large bowl for a few minutes. Then add all of the other ingredients and stir well.
• Prepare the barbecue, or heat a ridged griddle pan.
• Take one of the tortillas and spread with 2 tablespoons of the bean paste, creating a large circle in the center but leaving about 3/4 inch clear all around at the edge. Over one half of the bean circle spread a tablespoon of sour cream, a sprinkle of Cheddar, a tablespoon of salsa and some jalapeños. Fold over the other tortilla half.
• To cook, gently place the quesadillas on the barbecue, or one at a time on the hot griddle pan. Leave for 2 to 3 minutes, then turn and cook for 2 to 3 minutes on the other side. The filling should be warm and the tortilla nicely charred.
• Cut each tortilla into two at an angle and transfer to a serving dish. Spoon any remaining salsa alongside and garnish with cilantro leaves.

Serves 4