This cheap and cheerful Mexican snack is great for vegetarians and meat-eaters will love it too.
Preheat the oven to 180C/350F/Gas 4.
Heat the oil in a frying pan and fry the onion, pepper and chilli for 4-5 minutes, or until softened.
Spoon the refried beans into a bowl and stir in the coriander and onion mixture.
Spoon some refried bean mixture onto a tortilla, sprinkle over some cheese, then fold the tortilla in half and secure with a cocktail. Place the quesadilla onto a baking tray. Repeat with the remaining tortillas, refried beans and cheese.
Bake the quesadillas in the oven for 8-10 minutes, or until golden-brown and the cheese has melted.
For the salsa, remove the seeds from the three of the tomatoes and chop the flesh. Chop the remaining three tomatoes.
Blend the tomatoes in a blender to a purée, then pass the mixture through a sieve. Whisk in the oil and vinegar and season with salt and freshly ground black pepper.
Stir in the avocado and red onion and mix together until well combined.
Serve the quesadillas with the salsa, soured cream and lime wedges alongside. Sprinkle over some chopped fresh coriander.
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