Cheesy Sweet Potato 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 drizzle of oil in a large frying pan on medium heat. Once hot, 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 beans.

Lightly oil the (now empty) baking tray and lay on the tortillas (3 per person). Spoon the bean filling onto one half of each one and top with the grated cheese.

Fold the other side over to make a semi-circle. Press down to keep together.

Rub each with a little oil, 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.