Photo: DEIRDRE ROONEY, VALERIE BERRY

A delicious recipe for tortillas layered up with black beans, spring onion, chilli, tomato, spinach and cheese. Serves four

You have two options here: either make four separate, single-layered quesadillas using a total of eight tortillas, or go large and make a deep, four-layered stack using five tortillas.

2 bunches spring onions, trimmed and halved lengthways
4 tbsp olive oil
2 garlic cloves, crushed
2 red chillis, deseeded and finely chopped
2 400g (14oz) tins black beans, rinsed and drained
1 tsp chipotle pepper paste
2-3 tbsp lime juice
5-8 large flour or corn tortillas
2 large handfuls baby spinach, chard or wild rocket
200g (7oz) sun-blush tomatoes, drained and roughly chopped
200g (7oz) Wensleydale cheese, crumbled

Place a griddle pan over a high heat and leave until smoking hot. Coat the spring onions in half the olive oil and season. Spread out in a single layer in the pan and cook, turning with tongs, until marked with black lines all over. Set aside to cool a bit then chop roughly.

Heat the remaining oil in a frying-pan and add the garlic and chopped red chilli. Fry for a minute then add the beans with the chilli paste and 150ml (5fl oz) water. Cook gently until the water has all but evaporated. Remove from the heat and crush lightly with a potato masher or fork, seasoning with lime juice, salt and pepper. 

From http://www.telegraph.co.uk/foodanddrink/recipes/8512403/The-new-vegetarian-quesadillas-recipe.html