Ingredients

450g can black bean, washed and drained
1 large tomato - chopped
150g goat cheese, crumbled
1 medium sized red onion, finely chopped
1 teaspoon red chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
handful cilantro/coriander leaves, chopped
sea salt and freshly cracked black pepper
2-3 tablespoons olive oil

2 ripe avocados, pitted, peeled and cubed
juice of 1 lime

6 whole wheat tortillas

Method

1. Heat the 2 tablespoons olive oil in a skillet on medium heat. Add the onions and sauté until fragrant and opaque - about 5 minutes.
   
   
2. Add beans together with 1 teaspoon ground cumin, cinnamon and chili powder and stir to incorporate the spices. Throw in the chopped tomatoes and stir. Allow to cook for about 3 minutes to release the aromas of the spices, then add about 150 to 200 ml of water. Simmer, stirring occasionally until the water has evaporated - about 6-8 minutes. Remove from heat.
   
   
3. Using the back of a fork mash just part of the bean mixture up to give a chunky mixture. Stir in half of the the cilantro/coriander leaves and season to taste.
   
   
4. To make a quick guacamole put the avocado cubes, 1 teaspoon ground cumin, rest of the cilantro/coriander leaves and lime juice into a clean bowl and mash coarsely with the back of a fork or a potato masher. Season to taste. This will give you a nice chunky paste.
   
   
5. To get the quesadillas going lightly brush or spray a skillet with oil and over medium heat place one of the tortillas in the skillet. Spread the black bean mixture over the tortilla, leaving about 1 com space along the edges. Scatter some crumbled goat cheese and cover with a second tortilla.
   
   
6. Brown each side of the tortilla for approx. 2 minutes. Proceed in this manner until all the tortillas have been used. Cut the quesadillas into wedges and serve with a dollop of guacamole. 

Serve this with a helping of this corn-coriander salad