Peel and finely chop the onion. Peel and mince the garlic. De-seed and chop the bell peppers. Drain and rinse the black beans and sweet corn. 

Heat non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion and bell peppers with a pinch of salt. Cook for 5-6 min until softened, then add the garlic, chipotle (spicy!), fajita seasoning, black beans and sweet corn. Cook for 2 min further. Remove from the heat and stir through the cheeses.

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the lime juice and sour cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.

Divide 1/4 of the cheesy bean mixture over one half of the tortilla. Top with the jalapeno slices (spicy!). Fold the tortilla over into a half moon shape - this is your quesadilla. Repeat.

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the quesadillas and cook for 3-4 min, pressing down with a spatula. Flip and cook for a further 3-4 min or until each side is lightly browned and crisp. Repeat this process with the remaining quesadillas. 

Slice the quesadillas into triangles and serve the avo lime crema on the side.