Nigel Slater's recipe for black-eyed bean and tomato quesadillas

A spicy, herby, Mexican-inspired veggie treat To make the filling chop 3 spring onions, then cook them in a little oil in a shallow pan until soft. Drain and roughly chop the grilled red peppers from a 350g bottle, then add them to the pan. When the peppers are warm, peel 3 cloves of garlic and crush them to a paste, then stir into the peppers. Roughly chop a 400g can of tomatoes and stir them into the peppers and leave to simmer for 10-15 minutes, with the occasional stir, until they have softe...