Cheesy Chipotle Bean and Chorizo Quesadillas

a) Lay the tortillas out on a board. b) Spread a little of the bean mix over half of each, leaving a small border round the edge, then fold the tortillas in half to make half moon shapes. c) Heat a drizzle of oil in a large frying pan on medium-high heat.

a) When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully. b) Lightly press down on the quesadillas 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. c) Once cooked, just cover the quesadillas with foil to keep warm.

a) While the quesadillas are frying, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. b) Roughly chop the avocado. c) Halve the tomatoes.

a) In a large bowl, combine the balsamic vinegar with the olive oil (see ingredients for amount). b) Season with salt and pepper. c) Add the rocket, tomatoes and avocado and toss gently.

a) Serve the quesadillas alongside plenty of rocket salad. Enjoy!