Crispy pinto bean quesadillas

These quesadillas came out of a simple question: what can you make from a half tin of beans and a few things already in the fridge? The answer turned out to be a very satisfying supper. Pinto beans are the star here. They are one of the most widely grown beans in the world, and they get their name from the speckled, painted look of the dried bean, which is what "pinto" means in Spanish. Once cooked, they soften into a soft, slightly floury mash, and that texture is what holds the filling together without any cheese.

The filling is more of a relish than a stew. Mashing the beans roughly and then stirring through the defrosted peas gives you body, while the chopped tomato, green pepper and spring onion keep it fresh and bright. Cumin and oregano bring the warm, earthy notes, and the mild chilli powder adds a gentle heat rather than a fiery one. If you like things hotter, add a pinch more chilli at the mixing stage, not at the end, so it has time to bloom.

The trick to a crisp quesadilla is patience. Use a dry non-stick pan over a low heat and let the tortilla stack toast slowly. If the heat is too high, the outside browns before the filling warms through. Press gently with a spatula once or twice, but do not squash it flat, or the beans will squeeze out at the edges. Eat them straight away, while the base still crackles.

For a relaxed meal, serve a wedge or two alongside a bowl of shredded lettuce dressed with lime, or a spoonful of plain yoghurt if you have it. A few of the sides below also suit this kind of supper well:

• Cod Steaks Baked with Peas and Spring Onions makes a light, fresh companion if you want something on the side with a green vegetable note.
• Spiced Cauliflower Pilaf with Peas and Sultanas turns the meal into something a little more filling, with warm spices that echo the cumin.
• Crispy Split Pea Fritters with Pepper Sauce is worth making if you have an afternoon to spare, since its hot sauce is a good match for the chilli.

Leftover bean filling keeps in a sealed container in the fridge for two days, and it makes an excellent spread on toast the next morning. Once cooked, quesadillas are best eaten the same day, but a cold wedge packed into a lunchbox is still very pleasant.