Get all your ingredients together.
Finely slice the spring onions. Put a frying pan on a medium heat, add a little olive oil, the spring onions and smoked paprika, and cook for a couple of minutes, until starting to brown.
Meanwhile, put the white beans into a mixing bowl and mash them with a fork, then roughly chop your red peppers and add half of them to the beans. Grate over the zest of the lemon, then roughly chop the parsley and add half to the bowl. Once the spring onions are browned, add these too.
Lay a tortilla or wrap on your work surface. Spoon the red pepper mixture all over it, spread it evenly, then top with the other tortilla. Heat a frying pan and toast the quesadilla for a couple of minutes on each side – I do this dry, but you can add a splash of oil if you like your quesadillas crispy. If you find it hard to flip, a plate on top might help.
While the quesadilla is toasting, roughly chop the tomatoes, mix with the remaining peppers and parsley and squeeze in the juice of half the lemon.
Once toasted on both sides, remove the quesadilla from the pan and cut into six pieces. Serve in the middle of the table, with the salsa for spooning over.