Sweet Potato and Black Bean Quesadillas

Peel and chop the sweet potatoes into bite-sized pieces. Peel and finely slice the red onion and garlic cloves. Drain and rinse the black beans. Chop the coriander leaves.

Add the sweet potatoes to a pan of boiling water with a generous pinch of salt. Cook over a medium heat for 12-14 min or until soft. Drain the sweet potatoes and return them to the pan with a generous drizzle of olive oil. Mash until smooth and season to taste.

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the onion and fry with a pinch of salt for 5 min. Add the garlic, taco seasoning (spicy!) a pinch of chipotle (spicy!) and stir for 1 min. Add the tomato paste and drained beans and cook for a final 2 min. Season and set aside.

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the lime juice. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt and garnish with coriander.

Spread the sweet potato mash over one half of the tortilla. Top with the black bean chilli and a generous handful of vegan mozzarella. Fold the tortilla over into a half moon shape - this is your quesadilla. Repeat.

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the quesadillas and cook for 3-4 min, pressing down with a spatula. Flip and cook for a further 3-4 min or until each side is lightly browned and crisp. Repeat this process with the remaining quesadillas. Serve the avo lime crema on the side.