Cheesy Sweet Potato Quesadillas with Diced Chorizo

Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until tender and golden, 15-20 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the onion and cook until soft, 5-6 mins, stirring frequently. Pour in half the cider vinegar, stir, and let evaporate fully. Add the Mexican style spice mix and tomato puree, stir and cook for 1 min. Stir in the black beans (both whole and broken up), vegetable stock paste and water (see ingredients for amount). Season with salt and pepper. Simmer gently until all the water has evaporated, 8-10 mins, stirring occasionally. Season with salt and pepper if needed. Remove from the heat.

Mix the cooked sweet potatoes into the beans. Lay one of your tortillas on the now-empty baking tray and spoon some of the bean mixture onto one half of the tortilla. Top with some feta and grated cheese. Fold the other side over so you have a semi-circle. Press down to keep it together. Repeat with the other tortillas - use three per person. Drizzle a little more oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.

Meanwhile, pour the olive oil (see ingredients for amount) into a medium bowl. Add the remaining vinegar and season with salt and pepper, mixing well to combine. Just before serving, add the rocket and tomato to the dressing and toss well to coat.

Once the quesadillas are cooked, remove them from your oven and serve them on plates (cut them in half before serving if you want). Serve the quesadillas with the salad alongside. Enjoy!