a) Drain and rinse the mixed beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.

b) Grate the cheese.

a) Add the cheese, chipotle paste, ground cumin and tomato puree to the beans (add less chipotle if you'd prefer things milder).

b) Season with salt, pepper and a pinch of sugar (if you have any). Mix well.

a) Lay the tortillas (2 per person) onto a board and spoon the bean mixture onto one half of each one.

b) Fold the other side of the tortilla over to make a semi-circle. Press down to keep together.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

a) When the pan is hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed. TIP: You may have to do this in batches, adding a little more oil to the pan each time.

b) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. 

c) Once cooked, transfer the quesadillas to a plate and cover with foil to keep warm.

a) Meanwhile, halve the tomatoes.

b) In a large bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount).

c) Season with salt and pepper, then add the tomatoes.

d) Toss gently and set aside.

a) When the quesadillas are ready, share between your plates.

b) Add the rocket to the dressing bowl and toss together with the tomatoes.

c) Serve your cheesy chipotle quesadillas with the rocket salad and a dollop of soured cream.

Enjoy!