Quesadilla with chargrilled pepper, mushrooms and refried beans recipe
 1 pepper, de-seeded, sliced100g/3½oz chestnut mushrooms, chopped1 tbsp olive oilsalt and freshly ground black pepper 1 pepper, de-seeded, sliced 100g/3½oz chestnut mushrooms, chopped 1 tbsp olive oil salt and freshly ground black pepper 400g/14oz tinned kidney beans, rinsed and drained4 chestnut mushrooms, choppedsalt and freshly ground black pepper 2 fresh sage leaves (or pinch dried sage)1 tbsp olive oil 400g/14oz tinned kidney beans, rinsed and drained 4 chestnut mushrooms, chopped salt and freshly ground black pepper 2 fresh sage leaves (or pinch dried sage) 1 tbsp olive oil 3 flour tortillas 3 flour tortillas Method For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside.For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste.For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown.To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside. For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside. For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste. For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste. For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown. For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown. To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve.