To make the quesadilla, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray (approximately 30x35cm/12x14in) with a tablespoon oil.

Lay 7 tortillas in the baking tray to cover the base. The tortillas will need to just overlap each other but leave plenty hanging over the edges of the baking tray as these will be folded over the top to enclose all of the ingredients.

Melt the butter in a frying pan over a medium heat, pour in the eggs and sprinkle in the paprika. Season with a little salt and pepper and gently scramble for 3–4 minutes until just set.

Transfer the scrambled eggs to a large bowl and add the peppers, garlic granules, onion powder and black beans. Stir gently to combine.

Roughly spread the chilli jam over the tortillas lining the baking tray. Spoon the egg mixture over the tortillas and spread out evenly. Sprinkle over the spinach and then the mozzarella.

Place the remaining tortilla centrally over the mozzarella so it covers the middle of the toppings. Fold over the excess tortillas to completely enclose the mixture.

Lightly brush the top of the tortillas with the remaining oil and bake for 15–18 minutes until golden and crisp.

To make the guacamole, place the avocado, chilli jam and lime zest and juice in a bowl. Season with a pinch of salt and some pepper before smashing all the ingredients together using the back of a fork. Set aside.

Remove the quesadilla from the oven and set aside for 5 minutes before slicing into generous portions.

To serve, scatter the chilli (if using) and coriander over the quesadilla and serve alongside the guacamole, soured cream and lime wedges.

This recipe also works great as a ‘make ahead’ brekkie. Slice the quesadillas into portions, wrap any leftovers tightly in kitchen foil and chill in the fridge for 2 days or freeze. Reheat in the air fryer at 180C – cook for 5–8 minutes from fridge-cold and 12–15 minutes from frozen.