• Preheat oven to 220°C/200°C fan-forced. Drain black beans. Transfer beans to a medium bowl and roughly mash with a potato masher or fork. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook barbecue seasoning until fragrant, 1 minute. Add a dash of water and the butter and cook until combined, 1 minute. • Add salad leaves, black beans and BBQ sauce and stir until leaves have wilted.

• Arrange mini flour tortillas over a lined oven tray. Divide black bean filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into quesadillas. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop tomato, cucumber and herbs. In a medium bowl, combine tomato, cucumber, herbs and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide BBQ black bean quesadillas between plates. • Top with cucumber salsa. • Dollop over sour cream to serve.