Ingredients 

• 1 sweet potato, peeled and roughly diced
• 1 tsp ground cumin
• 1 tsp paprika smoked
• 2 tbsp tinned black beans
• 1 only spring onion, sliced
• 40g plain flour plus extra for dusting
• 25ml cold water
• 1 tsp olive oil
• Salt and pepper 

Method 

1. Preheat oven to 190C or gas mark 5
2. Put the sweet potato on a roasting tray, sprinkle it with cumin and paprika, drizzle with olive oil then toss to coat
3. Season with salt and pepper then roast in the oven for about 30 minutes until soft
4. Remove from the oven and mash the sweet potato with a folk
5. Add the black beans and spring onion
6. In a bowl, mix the flour and the water with a pinch of salt to form a dough
7. Dust the work worktop with a little flour, then knead the dough for a minute until smooth
8. Roll into a circle about 20cm in diameter
9. Heat in a dry frying pan over a high heat, add the tortilla and cook for about 5 seconds to set the shape of the tortilla
10. Spoon the filling onto one side and fold the tortilla in half
11. Add a splash of olive oil into the pan and cook the folded quesadilla for about 4 minutes on each side until golden brown
12. Finally, remove from the heat and serve!