These quesadillas are deliciously creamy and beany, you won’t be able to stop at one.
Makes four quesadillas.
Peel the sweet potato and cut into small cubes. Boil in a saucepan until soft. Drain and mash.
Chop the coriander and mix together with the mashed sweet potato. Season with salt to taste.
Finely chop the onion and saute in a frypan with a little oil, the cumin seed and chilli until they are soft. Chop the tomatoes and add to the frypan with the black beans. Cook for 5 minutes and set aside.
Take a tortilla and spread a quarter of the bean mixture evenly over it. Spread a quarter of the sweet potato mixture over the beans and place another tortilla on top. Put the quesadilla in a frypan and dry fry on both side over a medium heat for a minute on each side.
Cut into quarters and serve with guacamole on top. Repeat for the other three quesadillas.