Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces - ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.

Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables - mine took around 35 minutes. Stir them once halfway.

When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.

Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.

Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.

Carefully turn the quesadilla over, and repeat on the other side.

When the quesadilla is hot and crispy, cut into slices, and serve.