Ingredients

Spicy salsa

1 400g can chopped tomatoes

1 clove garlic

1 teaspoon paprika

1 teaspoon cumin

3 spring onions

1 chilli (optional)

Handful fresh coriander

Juice from 1/2 a lime

1 - 2 tablespoons pickled jalapenos

pinch of salt and pepper

Vegan Queso-dip

100g cashew nuts

200g plant-based milk

4 tablespoons nutritional yeast

1 teaspoon paprika

1 teaspoon cumin

pinch of salt and pepper

1 -2 tablespoons pickled jalapenos (+ some of the brine)

5 tablespoons salsa

Guacamole

1 Avocado

Juice from 1/2 lime

pinch of salt and pepper

1 clove of garlic

1 chilli (optional)

Handful fresh coriander

4 -5 Cherry tomatoes

3 spring onions

Bean Chili

1 400g can of kidney beans

1 Medium onion

3 cloves of garlic

1 tablespoon tomato puree

Optional 4 squares of dark chocolate

150ml veg stock

2 tablespoons paprika

2 tablespoons cumin

1 tablespoon oregano or marjoram

1 teaspoon chilli powder

1/2 teaspoon ground cinnamon

Salt and pepper

Juice from 1/2 lime

Handful fresh coriander

Wholegrain tortillas

Method

Start by soaking the cashew nuts in boiling water for 15-20 minutes or overnight in cold water. To make the salsa add the chopped tomatoes to a food processor or blender, squeeze in the lime juice and add the salt, pepper and spices and garlic. Pulse in the food processor a few times to mix.

Next roughly chop the spring onions, chilli if using, and coriander. Add to the food processor with the jalapenos and tip about a tablespoon of the pickling liquid in. Pulse a few more times. Taste and adjust seasoning.

To make the guacamole, chop the avocado in half, remove the seed and scoop out the flesh. Add to a bowl with the salt pepper and lime juice and mash. Finley chop the garlic clove, chilli, coriander, and spring onions. Chop the tomatoes in half and add everything into the mashed avocado and mix to combine everything.

To make the queso, drain the cashew nuts and add all of the ingredients to a blender. Blend until smooth.

To make the chilli, start by draining and rinsing the kidney beans and roughly chopping the onion and garlic. Heat some olive oil over a medium heat and add the onions with a pinch of salt. Sautee for about 5 minutes until the onions are translucent.

Add the garlic and cook for another minute, add in the tomato puree and dry spices. Cook for another minute keeping everything moving in the pan. Add the vegetable stock and deglaze the bottom of the pan. At this point you can add the dark chocolate if using, and season with pepper.

Once the liquid has thickened add the lime juice, and leave to simmer for 35 minutes, stirring every now and then to make sure nothing sticks to the bottom of the pan. Just before serving roughly chop coriander and stir into the chili.

Heat a frying pan on a high heat. On a tortilla wrap spread some of the bean chili, top with jalapeños, vegan cheese, guacamole, salsa and vegan-queso.

Fold the other half of the tortilla over, and then put the quesadilla into the dry frying pan and cook on each side until crispy. This is usually 2-3 minutes on each side but keep a close eye in case it burns

Enjoy!