Sweet potato & pinto quesadillas

Method

• step 1

  Prick the sweet potatoes all over using a fork before cooking. You can do this in the air fryer at 200C for 30 mins, microwave on high for 12 mins, or roast at 200C/180C/gas 6 for 40 mins. Leave to cool.

• step 2

  Scoop the potato flesh into a large bowl. Finely chop the onion and coriander, then juice the lime. Add the onion, coriander, lime juice, chipotle paste and some seasoning to the bowl and mix well.

• step 3

  Drain the beans and tip into the bowl, then crumble in the feta. Mix using a fork, roughly mashing some of the beans, but leaving some whole for a mix of textures.

• step 4

  Working with one wrap at a time, lay it out on a board and spread roughly an eighth of the sweet potato mixture evenly over half of the wrap. Fold in half to make a half-moon shape. Repeat with the remaining wraps and filling until everything is used up. To freeze, transfer the wraps to freezer bags, separated with baking parchment, and freeze for up to three months.

• step 5

  Heat a drizzle of oil in a frying pan over a low-medium heat and fry the quesadillas for 3-4 mins on each side (or 5-6 mins from frozen, covered with a lid) until crisp and hot through the centre. Serve with soured cream, chilli sauce or guacamole, if you like.