I found out today that quesadilla means little cheesy thing which I rather like. I like these too!

Serves: 6-8 as an appetiser, 4 as a light lunch, 32 canapé

5 a day: 1 per quesadilla

Time: 20 minutes

Ingredients

• 8 medium corn tortilla
• Olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, crushed
• 400g refried beans or black beans
• 1 red pepper, finely diced
• 2 green chillies, finely shredded
• 2 tbsp chopped coriander
• 100g gruyere cheese, queso Oaxaca or vegan mozzarella

To serve 

• Sour cream or vegan yogurt
• coriander

Method

Pre-heat a griddle pan to a medium heat. Brush one side of a tortilla with oil and place it oil side down in the pan. Press lightly with a spatula until you get striped markings. Remove from the pan and repeat with the remaining tortilla.

In a frying pan heat a little oil and fry the chopped onion until soft. Add the beans and garlic and fry for a few minutes longer. Add the peppers and chillies and fry for two minutes more. Remove from heat and season with salt and pepper.

Heat an oven to 200C

Place half of the tortilla on a banking sheet, market side down. Sprinkle some cheese on the base. Top with the bean mix and spread it evenly on the tortilla then add some more cheese. Top with the remaining tortilla marked side up.

Bake in the oven for 5 minutes and then remove and leave to cool very slightly. Cut the quesadilla in to 8 even portions with kitchen scissors or a serrated knife.

Serve imediately with sour cream/vegan yogurt and coriander.