Prepare the fillings

Drain and rinse the black beans. Thinly slice the spring onions, halve the cherry tomatoes, roughly chop the coriander, and grate the Cheddar. Stir the Greek yogurt with the juice from half the lime and a pinch of salt, then cut the remaining lime into wedges.

Warm the beans

Heat half the olive oil in a large non-stick frying pan over a medium heat. Add the beans, ground cumin, smoked paprika, and half the spring onions, then cook for 3 to 4 minutes until the beans are hot and lightly glossy. Stir in the spinach for 1 minute until just wilted, then tip into a bowl.

Soft-scramble the eggs

Beat the eggs in a bowl with a pinch of salt. Return the pan to a low-medium heat with the remaining oil, pour in the eggs, and stir slowly for 2 to 3 minutes until softly set but still glossy. Remove from the heat so they stay tender.

Taking the eggs off the heat while they still look slightly glossy keeps the quesadilla filling soft.

Fill the tortillas

Lay 4 tortilla wraps on the board. Divide over the bean and spinach mixture, soft eggs, and most of the Cheddar, keeping a 2 cm border. Top with the remaining wraps and press gently so the filling sits evenly.

Crisp the quesadillas

Wipe out the pan and set it over a medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are golden and the cheese has melted. Keep cooked quesadillas warm on a plate while you finish the rest.

Serve with tomatoes

Cut each quesadilla into wedges. Toss the cherry tomatoes with the remaining spring onions, coriander, and a squeeze of lime. Serve the warm quesadilla wedges with the tomato coriander topping and lime yogurt for dipping.