Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

Grate the cheese. Peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve (see ingredients for amount, but use them all if you like beans!). Pop them into a bowl and roughly mash with the back of a fork. 

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and chopped pepper, then season with salt and pepper. 

Fry until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince is browned, stir in the garlic, tomato puree and Mexican style spice mix. Fry for 1 min.

Add the crushed kidney beans, beef stock paste, sugar and water (see pantry for both amounts), then bring to the boil. 

Simmer, stirring frequently, until thickened, 2-3 mins. Taste and add salt and pepper if needed.

Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the filling onto one half of each one. Top with the cheese.

Fold the other side over to make a semi-circle. Press down to keep together. TIP: Use two baking trays if necessary.

Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.

When everything's ready, transfer your beef and bean quesadillas to your plates.

Serve the baby leaves alongside drizzled with the balsamic glaze to finish. 

Enjoy!