Peel the sweet potato, cut it into small cubes and cook it in a little water until soft. Drain and roughly mash it with a fork.
Stir the cumin, paprika, salt and pepper into the sweet potato. Fold in the drained black beans and grate the cheddar.
Spread the sweet potato and bean mixture over one half of each wholemeal tortilla and sprinkle the cheddar on top. Fold the tortillas over.
Cook the quesadillas in a hot non-stick frying pan without any extra fat until golden brown outside and the cheese has melted. Turn them carefully.
Halve the avocado, scoop out the flesh and mash it with lime juice and a little salt into a creamy dip.
Cut the quesadillas into triangles and serve them straight away with the avocado dip, while they're still warm and crispy.
Good to know
When you need something quick, these quesadillas never let you down. Crispy outside, soft and spicy inside – just right for an easy plate of food.
Swaps
Cheddar → feta made from sheep's or goat's milk (often a stronger flavour) | Black beans → cooked red lentils (similar fibre and protein) | Wholemeal tortillas → corn tortillas (naturally gluten-free)
Allergens
Contains milk from the cheddar and, depending on the tortillas, gluten; usually fine for children if mildly seasoned, and fine in pregnancy as long as you use pasteurised cheese. Contains: gluten.
