Quesadillas

1. Peel and finely dice 2 medium sweet potatoes. Spread over baking paper in a baking pan and roast at 180 C for 30 minutes.

2. Meanwhile, finely chop 1 red onion and sauté in a wok over low heat for 15m or until softened.

3. Finely chop 2 peppers and add to the onion along with ½ cup sweetcorn. Optionally add 1 green chilli, finely chopped.

4. When cooked, add the sweet potato to the pan along with:

   • 1 tin pinto/black beans
   • 1 tsp cumin
   • ½ tsp chilli powder
   • Salt & pepper to taste
   • Handful chopped coriander

5. Fry the mix for a few minutes, then set aside. Grate 150g cheddar cheese.

6. Add a dash of cooking oil to a large frying pan and turn heat to medium. Place a tortilla wrap in the pan when hot and sprinkle a generous amount of cheese over the whole surface. Add a few large spoonfuls of the veg mixture to half the tortilla, then fold and cook for 30 seconds or so, or until the bottom of the tortilla is crisp and golden. Transfer to a serving plate, slice into triangles, then repeat with the remaining ingredients.

Modified from Gimme Some Oven