Shallow fry the onion and garlic on a low heat until golden, then add in the red and yellow peppers.
Cook for a few minutes until softened, then add in the kidney beans, tomato, jalapeños and seasoning. Cook for 5 to 10 minutes until soft. Keep stirring with a wooden spoon to prevent sticking!
Line baking trays with baking paper and lay down the tortilla wraps.
Divide the filling onto half of each wrap and follow with grated cheese. Fold over the tortilla wrap.
Bake in a preheated 200 C / Gas 6 oven for around 5 minutes or until lightly brown and the cheese has melted! Cut the quesadillas in half, and serve whilst warm with a drizzle of soured cream, salsa, guacamole, lime juice, fresh salad, olives and fresh coriander. Enjoy.
For the wraps I used Bfree® multi-grain wraps with quinoa and chia seeds. For the cheese I used Violife®.