Black Bean & Pepper Quesadillas

Stir the sour cream with the lime zest, half the lime juice, the hot sauce and a pinch of salt in a small bowl until smooth. Refrigerate about 15 minutes while you cook.

Tip: Make it first so the lime has time to mellow into the sour cream.

Heat the oil in a large skillet over medium-high heat. Add the pepper strips and onion with a pinch of salt and cook 6 to 7 minutes, stirring now and then, until soft and browned at the edges.

Tip: Let the peppers sit between stirs so they pick up some colour.

Add the black beans, cumin, chili powder and garlic powder with 2 tbsp water. Cook 2 minutes, then mash about half the beans with a fork until thick. Stir in the rest of the lime juice and scrape into a bowl.

Tip: Half-mashed beans glue the filling so it stays put when you flip.

Wipe out the skillet. Lay the tortillas flat, sprinkle half of each with cheese, spoon the bean and pepper filling over it and top with the rest of the cheese. Fold into half-moons and press gently.

Tip: Cheese on both sides of the filling is what melts it all together.

Melt a little butter in the skillet over medium heat. Cook the quesadillas two at a time, 2 to 3 minutes per side, until golden and crisp and the cheese has melted. Repeat with the rest, adding butter as needed.

Tip: Too high a heat browns the tortilla before the cheese melts. Leftovers keep 3 days in the fridge; reheat in a dry skillet to re-crisp.

Rest the quesadillas 1 minute on a board, cut each into wedges and serve warm with the lime sour cream for dipping.

Tip: A short rest keeps the cheese from running out when you slice.