Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the baby gem then separate the leaves and keep to one side. Pop the tomatoes into a bowl, drizzle with oil and season with salt and pepper. Set aside. 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 into a bowl and roughly mash with the back of a fork or a potato masher. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and season with salt and pepper. Fry until browned, 5-6 mins, breaking it up with a spoon as it cooks. Drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.

Once the mince is browned, add the garlic, tomato puree, crushed kidney beans and chipotle paste (careful, it's hot - add less if you don't like heat). Stir and cook for 1 min. Add the water for the beef, sugar (see ingredients for both amounts) and the beef stock paste then bring to the boil. Simmer, stirring frequently, until the mixture has thickened, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Taste the filling and add salt and pepper if you feel it needs it. Lay the tortillas onto a 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. Transfer to a lightly oiled baking tray. TIP: Use two baking trays if necessary. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 8-12 mins.

Meanwhile, add the baby gem leaves to the tomatoes and toss together.

When everything is ready, serve the quesadillas on plates with the salad alongside. Enjoy!