Superfood Quesadillas

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes, or until soft. Add the garlic and the Mexican spice mix. Cook, stirring, for 1 minute, or until fragrant. Add a splash of water and the kale and cook for 2-3 minutes, or until the kale has wilted. Stir through the black beans, a pinch of the lemon zest and season with salt and pepper. Transfer to a medium bowl. Wipe the pan clean with paper towel.

Combine the tomato, coriander, the juice from half of the lemon wedges and the remaining olive oil in a small bowl. Season with salt and pepper and set aside.

Place the same frying pan back over a medium heat. Spray or brush with a little olive oil. Place one mini flour tortilla in the pan and spoon over some of the kale and black bean mixture. Crack the eggs over the top and use a fork to lightly break them up. Sprinkle with a little of the Cheddar cheese and then top with another tortilla. Cook for 1-2 minutes, or until golden, pressing down firmly with a spatula.

To flip the quesadilla, slide it out of the pan (cooked side down) with a spatula on to a large plate. Place the frying pan over the uncooked tortilla and flip the plate so that it lands with the uncooked side down in the frying pan. Cook for a further 1-2 minutes, or until golden. Transfer to a separate plate and cover with foil to keep warm. Repeat with the remaining tortillas, kale mixture, cheese and eggs.