MUSHROOM, CHICKEN & BLACK BEAN QUESADILLA

Ingredients 

• 1 tbsp olive oil
• 200g button mushrooms, sliced
• 1 small red pepper, finely diced
• 2 large handfuls spinach
• 100g black beans, drained
• 100g cooked shredded chicken
• 50g grated cheese
• 2 large wholegrain tortillas
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt & pepper, to taste
• Guacamole
• 1 ripe avocado
• Juice of ½ lime
• 1 small clove garlic, finely grated (optional)
• Salt & pepper, to taste
• Optional: finely chopped red onion or chilli

Method 

1. Heat the olive oil in a pan over medium heat. Add the mushrooms and cook until softened and lightly browned. Add the red pepper and cook for a further 2–3 minutes.
2. Stir in the spinach and allow it to wilt. Add the black beans and shredded chicken, then season with smoked paprika, cumin, salt and pepper. Stir until everything is heated through.
3. Place one tortilla in a clean pan over medium heat. Sprinkle over half the cheese, spoon on the mushroom mixture, then top with the remaining cheese and the second tortilla.
4. Cook for 2–3 minutes on each side until golden and crispy and the cheese has melted.
5. Mash the avocado in a bowl with the lime juice, garlic (if using), salt and pepper. Add any optional extras and mix well.
6. Slice the quesadilla into wedges and serve with the guacamole on the side.