Spinach & Black Bean Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the garlic and Mexican Fiesta spice blend and cook for 1 minute, or until fragrant. Add a dash of water and the baby spinach leaves and cook for 1 minute, or until wilted. Add the black beans, a pinch of lemon zest, salt and pepper and stir to combine. Transfer to a medium bowl.

Wipe the pan clean with a paper towel, add a drizzle of olive oil and return to a medium heat. Place 1 mini flour tortilla in the pan and spread over a spoonful of the quesadilla filling. Sprinkle with some shredded Cheddar cheese and top with another tortilla. Cook for 1-2 minutes, until golden.

Flip the quesadilla in the pan and cook for a further 1-2 minutes on the other side, or until golden. TIP: Use a large spatula to flip! Transfer the cooked quesadilla to a large plate and cover with foil to keep warm. Repeat with the remaining tortillas, quesadilla filling and Cheddar cheese.

Finely chop the tomato. Finely chop the coriander leaves. In a small bowl, add the tomato, coriander and the juice from 1/2 the lemon. Drizzle with olive oil and season to taste with salt and pepper. Cut the remaining lemon into wedges.