• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the beans in a sieve.
• Trim and thinly slice the scallion.
• Trim the baby gem, halve lengthways and thinly slice widthways.

TIP: If you don't want to turn on your oven you can dry-fry the tortillas in a pan instead!

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the drained beans until softened, 2-3 mins. 
• Pop in the chopped tomatoes, ¼ tsp salt and ½ tsp sugar (double both for 4p).
• Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if required.
• Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper.

• Meanwhile, place a medium pot over medium-high heat with 1 tbsp butter (double for 4p).
• When melted, stir in 1 tsp flour (double for 4p). 
• Cook for 1-2 mins, stirring continuously. 
• Stir in 50ml water (double for 4p), creme fraiche and cheese.
• Bring to a boil and allow to simmer until slightly thickened, 2-3 mins.

• Meanwhile, in a salad bowl, mix the apple cider vinegar, mayo, 1 tbsp oil and ½ tsp sugar (double both for 4p).
• Stir well to combine and season to taste with salt and pepper.
• Just before serving toss the chopped salad leaves through the dressing.

• Pop the tortillas into the oven to warm, 1-2 mins.

• Once warmed, plate the tortillas and top with the dressed salad leaves. 
• Spoon over the BBQ beans.
• Add a generous helping of cheese sauce.
• Drizzle with BBQ sauce and sweet chilli sauce. 
• Garnish with sliced scallion.