1. Peel and finely chop the red onion. Halve the red pepper, scoop out the seeds and white pith, then finely dice. Warm a medium pan over a medium heat, then add ½ tbsp oil and the diced veg. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg have started to soften and pick up a little colour.
2. While the veg fry, finely zest 1 lime. Finely chop the coriander stalks and set the leaves aside for later. Drain and rinse the black beans.
3. Add the lime zest and coriander stalks to the veg with 2 tsp fajita seasoning and a pinch of chilli powder (it’s spicy, so use as much or as little as you prefer, or leave it out entirely). Cook, stirring, for 1-2 mins.
4. Stir the beans into the pan with 200ml water. Cover, bring to the boil, then take the lid off and lower the heat. Simmer for 15 mins, stirring, till the beans are soft and have thickened a little. Taste and season with extra salt, if needed.
5. Meanwhile, halve the avocado, scoop out the stone and scoop the flesh into a bowl. Use a fork or masher to roughly crush the avocado. Juice in half the zested lime and stir in a pinch of salt. Stir well to mix
6. Put 2 tortillas on your work surface. Spread 1 tbsp avocado mix over each. Top with 2 tbsp black beans each. Gently press a second tortilla on top. These are your quesadillas.
7. Warm a large, dry, non-stick frying pan on a medium heat. Add 1 quesadilla and fry for 2-3 mins till golden brown underneath. Flip it over with a spatula, or put a large plate over the pan and turn over to tip the quesadilla onto the plate. Slide back into the frying pan and cook for 2-3 mins on the other side. Slide onto a plate and set aside while you cook the second quesadilla.
8. Slice the quesadillas into quarters. Serve them with any extra crushed avocado and black beans on the side, a handful of green salad leaves, and lime wedges for squeeizxng.
9. Make Your Own Tortillas
Here is our That's a Tortilla Wrap
recipe if you fancy making your own wraps.