200 g (7 oz) can red kidney beans, drained and rinsed
8 soft flour tortillas
175 g (6 oz) Cheddar cheese, grated
2 vine-ripened tomatoes, chopped
1 ripe avocado, stoned, peeled and roughly chopped
3 tablespoons chopped coriander
1 tablespoon olive oil
Heat the oil in a large, heavy-based frying pan and cook the spring onions over a high heat, stirring frequently, for 2 minutes. Add all the spices and cook, stirring, for 1 minute. Add the refried beans and kidney beans and cook, stirring, for 2–3 minutes until piping hot, adding 2 tablespoons water to loosen if necessary.
Divide the mixture between the flour tortillas. Fold each tortilla into quarters to encompass the filling, transfer to a lightly oiled ovenproof dish and scatter over the Cheddar.
Cook under a preheated medium grill for 5–10 minutes until the cheese has melted and the quesadillas are piping hot. Meanwhile, mix all the ingredients for the salsa together and season with pepper.
Serve 2 quesadillas on each of 4 warmed serving plates and spoon over the salsa.