1 tablespoon sunflower or light olive oil

1 small onion – chopped

1 clove garlic – finely chopped

1 red chilli – finely chopped

1 teaspoon dried oregano

1 teaspoon paprika powder

1 teaspoon ground cumin

½ teaspoon chili powder

½ tin of black beans – drained

½ 400g tin chopped tomatoes

100g cashew nuts – soaked in water

Juice of ½ a lemon

1 teaspoon English mustard

1 clove garlic

3 tablespoons nutritional yeast

1 teaspoon salt

1 tablespoon cornflour

200ml dairy free milk

2-3 flour tortillas

Oil for frying

*For the Salsa*

Heat the oil in a pan then add the onion and fry until softened

Add the garlic, oregano, paprika, cumin, chili powder and fresh chili and fry for a further two minutes

Now add the beans and tomatoes, stir, cover and simmer for 10-15 minutes

*For the ‘Cheese’ Sauce*

Drain the nuts then add everything except the milk into a blender. Whiz everything for a few seconds, then slowly add the milk, giving it a good whiz each time, until you have a smooth milk

Transfer to a small pan and heat gently, stirring all the time, until thickened.

To assemble the quesadillas, take a large frying pan. Pop the pan onto a medium heat and add a tiny amount of oil

Place a tortilla in the pan. Then, on one side, add a couple of spoons of salsa, top this with a spoon or two of cheese sauce. Now fold over the empty half of the tortilla and press down gently

After a couple of minutes, gently turn the tortilla over to fry the other side. When both sides are done, remove from the pan and cut into wedges before serving