Peel/finely slice the onion into half-moon shapes.
Top and tail the courgette, slice in half lengthways, then slice widthways into ½ cm pieces.
Drain/rinse the black beans in a sieve.
Finely dice the jalapeños.
Finely shred the lettuce.
Cooking Instructions
In a pan, heat ½ a tbsp of oil over medium heat. Add the onion and gently cook for 3 minutes until softened and translucent not browned. Transfer the onions to a bowl.
Return the pan to heat and add the courgettes with a pinch of salt. Cook each side for about a minute until browned. Return the onions to the pan with the black beans, tomato passata and cumin and stir before adding the jalapeños with the juice from a ¼ of a lime and a pinch of salt and pepper. Mix well to combine and gently simmer for 3 minutes on medium-low heat.
Place the tortillas onto a board, spoon equal amounts of the courgette mixture onto one half of the tortilla, then fold the tortilla in half.
Heat a non-stick pan on high heat and dry fry the quesadillas for about 2 minutes on each side until golden.