Cheesy Chorizo and Sweet Potato Quesadillas

Meanwhile, chop the sweet potato into 1cm chunks (no need to peel).

Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until tender and golden, 16-18 mins. Turn halfway through.

Meanwhile, drain and rinse the black beans in a sieve, then pop half of them into a bowl and roughly mash with the back of a fork.

Grate the cheese.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the chorizo and fry until starting to brown, 3-4 mins.

Stir in the tomato puree and cook for 1 min.

Stir in the black beans (whole and mashed), chipotle paste (add less if you'd prefer things milder), veg stock paste, sugar and water (see pantry for both amounts). Season with salt and pepper.

Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. 

Once cooked, stir the roasted sweet potato through the chorizo mixture.

Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one. Sprinkle over cheese. Fold the other side over to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each one, then bake on the top shelf until golden, 6-8 mins.