Chop the onion, red pepper, garlic and dice the carrot. Gently fry the onion in the oil until golden and soft. Add the garlic, carrot and pepper and fry for another few minutes until the veg begin to cook. Add the coriander powder and fry for 30 seconds.
Add the tinned chopped tomatoes and and bring to the boil. Stir in the baked beans and the drained kidney beans. Add the smoked paprika and simmer gently for 5 minutes.
While the mixture is simmering, grate the cheese and chop the coriander. Lightly butter one side of the flour tortillas and place butter side down in a non stick frying pan, frying gently on a medium heat.
Place 2-3 generous spoonfulls of the bean mixture and spread onto half of the tortilla. Sprinkle a handful of grated cheese and some coriander leaves onto the bean mixture and fold over the tortilla, to make a half circle. Press down gently to melt the cheese and compress the mixture.
Cut the quesadilla into 2 or 4 pieces and serve.
Repeat the above process, until all your mixture is used and everyone is full up!
You can replace the kidney bean with chickpeas or extra vegetables (green pepper, sweetcorn and courgette work well). I always add a sprinkle of dried chillies or some Jalapenos into the ones for the adults and the kids always like a bit of extra cheese.
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