A healthy twist on a classic Mexican favourite.
400g sweet potato, peeled, cut into 1 1⁄2cm pieces
1 tblsp olive oil
1 onion, thinly sliced
30g sachet taco spice mix
425g can mexe beans
375g jar mild salsa (thick and chunky)
1⁄2 cup chopped fresh coriander
8 x 20cm white wraps
2 cups grated Tasty cheese Guacamole, to serve
Place potato in a microwave-proof dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 5 minutes, or until tender. Drain.
2 Heat oil in a large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, until soft. Add taco spice mix. Cook, stirring for 1 minute.
3 Add the sweet potato, undrained mexe beans, 1⁄2 cup of the salsa and 1⁄2 cup water. Bring to a boil. Gently boil for about 5 to 7 minutes, or until thickened. Remove from heat. Stir in coriander.
4 Divide potato mixture evenly over half of each wrap. Sprinkle with cheese. Fold over to enclose. Arrange on two large oven trays lined with baking paper.
5 Cook in a hot oven (200C) for about 10 minutes, or until golden brown.
6 Serve quesadillas with guacamole and remaining salsa.