Place a flour tortilla on a board and top with 4 tbsp baked beans. Lightly mash the beans with the back of a spoon. Sprinkle over a handful of grated cheese. Place the tortilla in a dry non-stick pan over a medium heat and cook until the cheese begins to melt. Place a second tortilla on top of the cheese and press down lightly. Carefully flip the quesadilla over and cook for another 1½ minutes or until the outside is crispy and the cheese is fully melted. Remove to a plate, cut into quarters or sixths and serve.
Bean and potato pizzas
Preheat the oven to 220°C/200˚C fan/gas mark 7. Use a fork to mash 1 x 415g tin of baked beans with ½ tbsp dried chilli flakes and spread over 2 prepared pizza bases. Thinly slice 1 medium potato and spread over the beans. In a small bowl, combine 1 tbsp olive oil with 1 crushed garlic clove and ½ tbsp chopped rosemary. Drizzle over the pizzas, top with some grated Parmesan and season with salt and pepper. Bake for 15 minutes or until the potatoes are golden and are cooked through. Slice and serve immediately.
Sausage and bean hotpot
Heat ½ tbsp oil in a pan over a medium-high heat and cook 8 sausages for 15-20 minutes until browned on all sides and cooked through. Transfer them to a baking dish. Meanwhile, place 4 sliced medium potatoes in a pan of boiling water and simmer for five minutes. Drain well. Preheat the oven to 200°C/180°C fan/gas mark 6. In a bowl, combine 2 x 400g tins of beans, 1 tbsp hot curry paste and 2 tsp Worcestershire sauce. Spoon over the cooked sausages. Arrange the potato slices on top of the beans and brush with melted butter. Bake for 30-40 minutes until nicely browned and piping hot.
Barbecue baked beans
Preheat the oven to 170˚C/150˚C fan/gas mark 3. Cook 5 streaky smoked rashers in a large pan over a medium-high heat until crispy, then drain on kitchen paper and set aside. Add 1 chopped onion and ½ a chopped green pepper to the drippings in the pan and cook over a medium heat for five minutes until tender. Add 2 x 420g tins of baked beans, 170g barbecue sauce, 100g brown sugar, 2 tbsp cider vinegar, 2 tbsp Worcestershire sauce and 2 tbsp Dijon mustard. Stir to combine, then bring to a simmer. Crumble in the bacon. Pour the beans into a baking dish and place in the lower half of the oven for one hour. Allow to stand for five minutes to thicken slightly, then serve.
Beef and bean pie
Preheat the oven to 180°C/160˚C fan/gas mark 4. Heat ½ tbsp olive oil in a large pan and cook 1 chopped onion for 4-5 minutes. Add 450g minced beef and brown for 5-6 minutes until no pink colour remains, stirring to break up lumps. Season with salt and pepper and add 250ml beef stock. Simmer for 15 minutes. Pour the mixture into a lightly baking dish and top with 1 x 420g tin of baked beans, spreading them evenly over the top. Spread about 450g leftover mashed potato over the surface of the beans. Dot with butter and bake for 30 minutes.