Gluten-Free Black Bean, Corn and Spinach Quesadillas

Heat a saucepan over a medium high heat (no oil is needed). Place one tortilla in the pan. Sprinkle with cheese. Dollop a spoonful of beans on one half. Top that same half with a spoonful of corn and a sprinkling of red onion. Lay some spinach leaves on the opposite side.

Leave to cook for two minutes. Fold the spinach half over onto the bean / corn half. Leave for a further minute to heat through. Remove from the heat and store in a warm oven until the other quesdilla are ready.

Serve immediately with the Pea and Avocado Cream on the side. Leftover quesdilla can be gently reheated in the oven the next day.

Pea and Avocado Cream: Place the peas, avocado, lime, garlic, salt and pepper into a blender. Pulse to combine and then process for a further minute. Taste and adjust seasoning if necessary.

Cook's tip: Generally quesadillas use less filling than you might think. Start with the filling on the conservative side until you get a feel for it. This will avoid a messy one that is hard to pick up.