Quick quesadillas on the #WFH lunch menu today.

These are a shortcut version of a Mexican street food classic. And the wonderful thing about quesadillas is that you can mix them up with whatever fillings take your fancy.

Here, I’ve used tinned mixed beans, some roasted peppers from a jar, some ready-made BBQ sauce for a sweet smokey flavour, a pinch of chilli flakes, and added some finely sliced spring onion, coriander and, of course, lots of cheese.

Jars of roasted peppers are so useful to have in the cupboard or fridge and add instant sweetness to so many dishes. There is such a brilliant flavour that comes from roasted peppers but it can be a bit of a faff to do it yourself. Plus, the flavoured oil from the jar can also be used in cooking and dressing. Watch out for another recipe coming later this week using some more…

I’ve used cheddar because, why not? It’s what I had in the fridge. Any cheese that melts well would do, although mozzarella can produce too much liquid and result in a soggy wrap.

This quesadilla would also work with tinned mixed beans in a sauce. You might need to drain off some of the sauce and reduce the amount of BBQ sauce, or leave it out entirely.

If I wasn’t making a super-quick work from home lunch version, then I might consider cooking the beans off first with some onions, cumin, paprika, fresh chilli…but time is of the essence on a Monday lunchtime.

So, instead, I layered one wrap with the fillings on top of each other, before sandwiching them together and dry frying for a minutes on each side, using a large plate to help turn it over, and cooking it long enough for the wrap to toast and the cheese to melt.

• Two plain tortilla wraps
• Grated cheese
• BBQ sauce
• Fresh coriander
• 1 spring onion
• A few roasted peppers from a jar
• A few spoonfuls of tinned mixed beans (in water, drained)
• Pinch of chilli flakes