Roasted sweet potato, spiced black beans, and two types of melting cheese are pressed between flour tortillas and cooked until shatteringly crispy add a quick avocado salsa makes it feel complete.
1. Toss sweet potato with olive oil, cumin, and paprika. Roast at 220°C for 15 minutes until tender.
2. Mash avocado with lime juice and a pinch of salt. Set aside.
3. Mix black beans with roasted sweet potato. Season well.
4. Layer filling and both cheeses over half of each tortilla. Fold over.
5. Cook in a dry frying pan over medium heat for 2–3 minutes per side until golden and crispy.
6. Cut into wedges and serve with avocado salsa, sour cream, and coriander.Shared by Andreia