Prepare the fillings – wash and chop the spring onions, de-seed and chop the red pepper, wash and dry the spinach.
Lay one of the tortilla wraps in a large frying pan. Spread the tomato puree over the tortilla, then sprinkle the grated cheddar cheese over the top. Add the spring onion and red pepper, then top with the spinach leaves.
Place the second tortilla over the top to form a sandwich with the fillings in the middle.
Dry-fry the tortilla for a couple of minutes until the base is golden. Once the base is cooked, pop a plate on top of the pan and flip the pan over, then carefully slide the quesadilla back into the pan to cook on the other side. Cook for a few minutes more until the cheese is melted and the quesadilla cooked through.
Slide the quesadilla out of the pan and onto a chopping board and cut it into 8 wedges, then serve immediately. The quesadilla can also be cooled and popped into a lunch box to eat cold.