Baked Ancho Chilli and Sweet Potato Quesadillas

Ingredients

• 500 g sweet potatoes
• 400 g tinned black beans
• 1 tbsp ancho chilli paste
• 120 g vegan cheddar-style cheese
• 4 large flour tortillas
• 1 tsp ground cumin
• 4 spring onions
• 1 lime
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C. Peel and cut the sweet potatoes into small cubes, toss with olive oil, cumin and a pinch of salt, then roast for 25 minutes until tender.

2. 2

   Drain and rinse the black beans. In a bowl, mix together the roasted sweet potato, black beans, ancho chilli paste and sliced spring onions.

3. 3

   Lay out the tortillas. Spread the filling over one half of each tortilla, scatter over the grated vegan cheese, then fold over to make a half-moon shape.

4. 4

   Place on baking trays and bake for 10–12 minutes, flipping once, until golden and crisp on both sides.

5. 5

   Cut each quesadilla into wedges and serve with a squeeze of fresh lime.