Cheesy Chipotle Bean Quesadillas

a) Add the cheese, chipotle paste, ground cumin and tomato puree to the beans (add less chipotle if you'd prefer things milder).

b) Season with salt, pepper and a pinch of sugar (if you have any). Mix well.

a) Lay the tortillas (2 per person) onto a board and spoon the bean mix onto one half of each one.

b) Fold the other side over to make a semi-circle. Press down to keep together.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

a) When the pan is hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed.

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, cover the quesadillas with foil to keep warm.

a) Meanwhile, halve the tomatoes.

b) In a large bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount).

c) Season with salt and pepper, then add the tomatoes.

d) Toss gently and set aside.