Chorizo Quesadillas with Tomato and Corn Salsa

Ingredients

1. Peel the potatoes and cut into 1cm chunks.
2. Peel the onion and slice into half-moon shapes.
3. Roughly chop the coriander.
4. Slice tomato in half, remove seed and finely dice.
5. Drain/rinse the black beans in a sieve.
6. Drain the sweetcorn.
7. Finely dice chili.
8. Roughly chop chorizo.

1. Cook the potatoes for about 8 minutes in a pot of lightly salted boiling water until tender. Drain, return to pot and set aside.
2. Heat ½ a tbsp of olive oil in frying pan over medium heat. Add the onions (reserving 1 tbsp), ¾ of the chili, chorizo and cook for 3-4 minutes under onions are tender and chorizo cooked through. Stir in the paprika and continue to cook for a minute.
3. Add the cooked potatoes, black beans, 1 tbsp of water, a large pinch of salt and pepper and half the coriander. Stir well to combine and remove from heat.
4. Place the tortillas on to a chopping board and spoon the mixture onto one half of the tortilla and fold the tortilla in half.
5. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the tortilla and fry each side until golden.
6. To make the corn salsa, in a bowl, add the sweetcorn, remaining onion/coriander, diced tomato, chili, a tsp of lime juice, ½ a tbsp of olive oil and a pinch of salt and pepper. Stir well to combine.
7. Cut the quesadilla into quarters and serve on a plate with the corn salsa on the side.