Chipotle Bean Quesadillas with Chicken

• Place a pan over medium-high heat with a drizzle of oil.
• Add the beans and cook until warmed, 2-3 mins.
• Roughly mash with a fork.

NOTE: Adding chicken? Add to the hot pan and fry until cooked through, 8-10 mins, before adding the beans.

• Add the carrot, chipotle paste, Mexican spice and half the shallot to the beans. 
• Season with a squeeze of lime juice, salt, pepper and ¼ tsp sugar (per 2P). Mix well.

• Lay the tortillas out on a board.
• Spread a little of the bean mixture over one-half of each, leaving a small border around the edge.
• Top each with a sprinkling of the cheese.
• Fold the tortillas in half to make semicircles.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, carefully place the folded quesadillas into the pan.
• Fry until golden, 1-2 mins each side. Turn carefully.
• Lightly press down on each one with a spatula to ensure they stick together and brown nicely.

TIP: You might have to do this in batches. Add more oil to the pan as needed and cover cooked quesadillas with foil to keep warm.