snacks

6 x 22cm flour tortillas
400g can black beans, rinsed, drained
85g ( 1/3 cup) bought tomato salsa
120g finely grated cheddar
Fresh tomato salsa, to serve (see tip)
Chopped fresh coriander leaves, sour cream and lime wedges, to serve

1 Use metal pastry cutters or a small sharp knife (and small bowls as a guide) to cut two 9cm discs and two 8cm discs from each tortilla to make 24 discs in total. Spray 1 side of each disc with oil. Cover with plastic wrap to prevent them drying out.

2 Combine the beans and bought salsa in a bowl. Preheat a pie maker. Place a 9cm tortilla disc, oil-side down, in each the pie maker hole. Place a slightly heaped tablespoonful of mixture in each tortilla case. Top with 1 tbs cheese. Place an 8cm tortilla disc, oil-side up, on top of each. Close the lid and cook for 5 minutes or until the quesadillas are golden brown and the filling is warmed through.

3 Lift out the quesadillas and transfer to a wire rack. Repeat with the remaining tortilla discs and mixture in 2 more batches.

4 Top the black bean quesadillas with fresh salsa. Scatter over coriander. Serve with sour cream and lime wedges.