• Drain and rinse the kidney beans in a sieve.
• Pop the beans into a medium bowl and roughly mash with the back of a fork (or a potato masher).
• Halve, peel and finely dice the shallot.
• Grate the carrot (no need to peel).
• Cut the tomatoes into 2cm dice.

• Add the carrot, chipotle paste, Mexican spice, tomato paste and half the shallot to the beans. Season with salt, pepper and a pinch of sugar. 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, balsamic glaze and 1 tbsp oil (double for 4p) in a large bowl.
• Season with salt and pepper.
• Dish up the quesadillas with the tomato salsa and creme fraiche alongside.