• Drain and rinse the kidney beans in a sieve.
• Halve, peel and finely dice the shallot.
• Trim and grate the carrot (no need to peel).
• Cut the tomatoes into 2cm dice.
• Quarter the lime.

• Place a pan over medium-high heat with a drizzle of oil.
• Add the beans and cook until warmed, 2-3 mins.
• Roughly mash with a fork.

• Add the carrot, chipotle paste, Mexican spice and half the shallot to the beans. 
• Season with a squeeze of lime juice, salt, pepper and ¼ tsp sugar (per 2P). Mix well.

• Lay the tortillas out on a board.
• Spread a little of the bean mixture over one-half of each, leaving a small border around the edge.
• Top each with a sprinkling of the cheese.
• Fold the tortillas in half to make semicircles.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, carefully place the folded quesadillas into the pan.
• Fry until golden, 1-2 mins each side. Turn carefully.
• Lightly press down on each one with a spatula to ensure they stick together and brown nicely.

TIP: You might have to do this in batches. Add more oil to the pan as needed and cover cooked quesadillas with foil to keep warm.

• Meanwhile, mix the diced tomatoes with the remaining shallot and 1 tbsp oil (per 2P) in a large bowl.
• Season with salt and pepper.
• Dish up the quesadillas with the tomato salsa and creme fraiche alongside.
• Serve remaining lime wedges alongside.