• Drain and rinse the kidney beans. Pop into a medium bowl and roughly mash with the back of a fork (or a potato masher).
• Trim the scallions then thinly slice.
• Add the scallions, grated cheese, chipotle paste and tomato paste to the beans.
• Season with salt, pepper and a pinch of sugar. Mix well.

• Lay half the tortillas (double for 4p) out on a board.
• Spread a little of the bean mix over half of each, leaving a small border around the edge.
• Fold the tortillas in half to make half-moon shapes.

• Heat a drizzle of oil in a large pan on medium-high heat.
• When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side.
• Turn carefully. Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely.

TIP: You may have to do this in batches, adding a little more oil to the pan each time. Just cover the cooked quesadillas with foil to keep warm.

• While the quesadillas are frying, trim half the cucumber (double for 4p) then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes.
• In a large bowl, combine the balsamic vinegar with 1 tbsp oil (double for 4p). Season with salt and pepper.
• Add the salad leaves, tomatoes and cucumber and toss gently.
• Serve the quesadillas alongside plenty of salad.