• Take one wrap and spread over the mashed beans. Sprinkle over the tuna, sweetcorn, cheese and herbs.
• Cover with the other wrap (like a sandwich) and press down.
• Heat a griddle pan to a medium heat and slide in the quesadilla, being careful to keep it together. Cook for around 4 minutes until the griddle lines appear and the wrap starts to crisp up.
• Turn out the quesadilla onto a plate and then slide back onto the griddle to cook the other side for a further 4 minutes. Wait until the lines appear, and the wrap starts to crisp (the cheese should also have melted).
• Slide onto a board and cut into eight slices.

Tip:

• Swap in black beans and feta cheese for Mexican twist.