Black Bean Quesadilla

Peel and mince the shallot. Small dice the cucumber. Thinly slice the radishes into matchsticks. Roughly chop the cilantro leaves and stems. Halve the lime. Drain and rinse the black beans.

Place a small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add black beans, ¼ tsp salt, and 2 tbsp water. Mash the beans with the back of a fork, stir well, and cook until hot, about 3 to 4 minutes. Add fajita seasoning, taste, and adjust seasoning with salt and pepper as needed.

Halve the avocado and remove the pit. Dice the flesh. In a medium bowl, combine the peppadew peppers, diced avocado, radish matchsticks, minced shallot, diced cucumber, chopped cilantro, and the juice from the lime. Season with salt and pepper. Mix the peppadew avocado salsa until well combined.

Lay the corn tortillas flat on a work surface. Divide the refried beans between the tortillas and spread over half. Add just half of the peppadew avocado salsa and the cheddar cheese, and fold tortillas, pressing down to seal.

Place a large skillet over medium high heat with 1 tsp vegetable oil. Once hot add 2 quesadillas. Cook until the bottom is browned, about 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with the remaining quesadillas.

Cut each quesadilla in half and divide between plates. Serve with sour cream and any remaining peppadew avocado salsa on the side.