Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce 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 colander (see ingredients for amount.) 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 a pinch of salt and pepper. Fry until browned, 5-6 mins, breaking it up with a wooden spoon as it cooks. TIP: Drain and discard any excess fat from the beef. IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when no longer pink in the middle.

Once the mince is browned, add the garlic, tomato puree, crushed kidney beans and chipotle paste (careful, it's spicy - add less if you don't like heat). Stir and cook for 1 minute. Pour in the water, add the sugar (see ingredients for both amounts) and the beef stock and bring to the boil. Simmer, stirring frequently until the mixture has thickened, 2-3 mins.

Taste the beef and add salt and pepper if you feel it needs it. Lay your tortillas on a board (2 per person). Divide the beef mixture equally between them, spooning it onto 1 half of each tortilla only. Sprinkle over the cheese, and then fold the other side over so you have a semicircle. Press down firmly 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, 7-8 mins.

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

Serve the quesadillas on plates with the salad alongside. Enjoy!