Cheesy Sweet Potato and Chorizo Quesadillas

Meanwhile, cut the tomato into 1cm pieces.

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 Cheddar.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry it until it starts to brown, 3-4 mins. Add a drizzle of oil to the pan and stir in the tomato puree and Mexican style spice mix and cook for 1 min.

Mix in the black beans (whole and mashed), veg stock paste and water for the beans (see pantry for amount), then season with salt and pepper.

Simmer, stirring occasionally, until all the liquid has evaporated, 8-10 mins. Taste and season again if needed, then remove from the heat.

Once cooked, mix the roasted sweet potatoes into the bean mixture.

Lay the tortillas onto a lightly oiled baking tray and spoon the bean mixture onto one half of each one. Top with the grated 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 of your oven until golden, 8-12 mins.

While the quesadillas bake, add the tomatoes and olive oil for the dressing (see pantry for amount) to a medium bowl.

Season with salt and pepper, then mix well to combine.

Just before serving, add the rocket to the dressing and toss well to coat.