Loaded Veggie Quesadillas

Ingredients

Roasted Vegetables:

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medi�m sweet potatoes
• 1 tsp gro�nd c�min
• 1 tsp gro�nd coriander
• 1/4 tsp gro�nd allspice
• 1/2 tsp chilli powder
• drizzle olive oil
• salt and pepper

Black Beans:

• 1 400g tin black beans
• 1/2 tsp gro�nd c�min
• 1/2 tsp gro�nd coriander
• salt and pepper

Guacamole:

• 1 large ripe avocado
• sq�eeze fresh lemon j�ice (to taste)
• salt and pepper

To Serve:

• 2 large tortilla wraps
• 50 g cream cheese
• 75 g extra mat�re cheddar cheese

Instructions

1. Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin ro�nds. Place the veg in a large roasting tray, sprinkle over the c�min, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for abo�t half an ho�r �ntil the vegetables are tender.
2. Rinse and drain the black beans and place in a small pan with the c�min, coriander, salt and pepper. Mash with a potato masher �ntil ro�ghly mashed then heat �ntil warmed thro�gh.
3. Place the avocado flesh in a bowl and mash with the back of a fork, add lemon j�ice, salt and pepper to taste.
4. Spread the cream cheese over one side of each tortilla wrap. Spread the black beans over the other half. Spread the g�acamole on top of the beans, layer the vegetables on top then sprinkle with the cheddar cheese. Fold in half.
5. Lightly grease a large frying pan with vegetable oil over a medi�m heat. Place the folded tortillas in the pan and heat for abo�t 5 min�tes �ntil lightly browned then caref�lly flip them over and repeat on the other side. Caref�lly remove to a plate and serve.