If you’re British you probably won’t be aware that today is Cinco de Mayo (5th May, though it always makes me think of mayonnaise), which is a holiday dedicated to Mexican pride, and is celebrated in the US and parts of Mexico. If you’re American, you will almost certainly already know this, and will probably have already seen a million Mexican recipes today.

Hurrah, here’s another!

I wasn’t planning on posting anything for Cinco de Mayo, since it’s not a holiday we recognise in the UK, but I had this quesadilla recipe ready for posting so I thought I may as well share it today. And honestly, any holiday that justifies eating a lot of Mexican food and drinking lots of Corona can’t be bad.

Is it sad that I was hugely excited to find black beans when I went to a new supermarket? They’re not sold at my usual one – I know, it’s ridiculous. Usually I drool over black bean recipes I see on cookery blogs, and then sit and cry about how I can’t make them. I think I actually did a little dance when I finally found them on sale.

Now, what excuse can we find to eat pizza and drink wine all day long? Is there an Italian pride holiday?

Only kidding, I don’t need an excuse. That’s just what I call ‘Friday night’.

Spicy black bean and corn quesadillas

Serves 2

1tbsp oil
1/2 onion, diced
2 cloves garlic, minced
2tsp chilli powder
2tsp paprika
150g tinned black beans, drained
150g tinned sweetcorn kernels, drained
2 large flour tortillas
40g cheddar cheese, grated

In a saucepan, heat the oil and add the onion and garlic. Cook over a medium heat for 5 minutes, until the onion is soft and translucent. Add the spices, and then add the corn, black beans and a dash of water. Cook for 5 more minutes, until the mixture is hot.

Lay one of the tortillas in a dry non-stick frying pan over a low heat, and spread the bean mixture on top. Add the grated cheese and top with the other tortilla. Cook over a low heat for 5 minutes, or until the cheese has melted enough to stick the two layers together, and then flip the quesadilla over. Cook for another 5 minutes, until the tortilla is slightly crispy. Serve with sour cream and fresh coriander.