Cheesy Chipotle Bean Quesadillas

Lay the tortillas out on a board.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.Heat a drizzle of oil in a large frying pan on medium-high heat.

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

While the quesadillas are frying, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes.

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