Cheesy Beany Quesadillas

Halve the pepper and discard the core and seeds. Slice into thin strips.

Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.

Meanwhile, drain and rinse the black beans in a sieve, then pop half of them into a bowl and roughly mash with the back of a fork.

Grate the cheese.

In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, stir in the tomato puree and cook for 1 min.

Stir in the black beans (whole and mashed), chipotle paste (add less if you'd prefer things milder), veg stock paste, sugar and water (see pantry for both amounts). Season with salt and pepper.

Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. 

Once cooked, stir the roasted bell pepper through the bean mixture.

Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one. Sprinkle over cheese. Fold the other side over to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each one, then bake on the top shelf until golden, 6-8 mins.

Just before everything's ready, add the baby leaves to the dressing and toss together.