Sauté the Aromatics: Heat the olive oil in a large, non-stick frying pan or skillet over a medium heat. Add the chopped red onion and cook for 4-5 minutes, until it begins to soften and become translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Vegetables: Add the diced bell peppers, courgette, and sliced mushrooms to the pan. Continue to cook, stirring occasionally, for about 8-10 minutes. We want the vegetables to be tender but still have a slight bite, and any excess liquid from the mushrooms should have evaporated.

Add the Spices: Stir in the ground cumin, smoked paprika, and dried oregano. Season generously with salt and black pepper. Cook for one more minute, allowing the spices to become toasty and coat all the vegetables evenly. Remove the vegetable mixture from the pan and set it aside in a bowl.

Prepare the Pan: Wipe the pan clean with a piece of kitchen roll. Place it back over a medium-low heat. There's no need to add any more oil.

Warm the Tortilla: Place one flour tortilla in the dry, warm pan. Let it warm through for about 30 seconds. I used to struggle with soggy quesadillas until I discovered this technique; warming the tortilla first helps create a much crispier result.

Assemble the Quesadilla: Sprinkle a quarter of the grated cheese over one half of the tortilla. Spoon a quarter of the vegetable mixture over the cheese, then top with another layer of cheese.

Fold and Cook: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with a spatula. Cook for 2-3 minutes, until the bottom is golden brown and crispy and the cheese has begun to melt.

Flip and Finish: Carefully flip the quesadilla over and cook for another 2-3 minutes on the other side, until it's also golden and the cheese is completely and gloriously melty.

Serve: Slide the cooked quesadilla onto a cutting board and let it rest for a minute before slicing it into wedges. Repeat the process with the remaining tortillas and filling. Serve immediately with your favourite dips.