1. In a frypan, combine all but 100g of beans with vegetable stock or water, and bring to the boil. Add the chipotle in adobo, tomato paste, cumin, paprika, sea salt and pepper and simmer for five minutes, stirring.

2. While still soupy, mash the beans in the pan using a potato masher until you have a creamy, spreadable mixture that has absorbed all the liquid. Keep warm.

3. Make the salsa salad: lightly toss the tomato, avocado, jalapenos, red onion and coriander with reserved red kidney beans, one tablespoon lime juice, sea salt and pepper.

4. Spread one tortilla with refried beans and scatter with grated cheese. Fry in a hot, dry frypan for two minutes or until lightly browned underneath. Slide onto a warm plate and repeat with remaining tortillas.

5. Top with shredded lettuce and salsa salad, and serve with lime wedges.

Jill Dupleix's ultimate baked beans

Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.