Method

1. Marinate the chopped sweet potato in 1 teaspoon olive oil, the smoked paprika, cumin, salt and pepper and roast in the oven for 20-25 mins or until soft.
2. Mix 1 teaspoon of the chipotle paste and the cream cheese together and spread evenly between the 4 wraps.
3. Mix the yoghurt with 1 teaspoon of the chipotle paste and set aside.
4. Mash the avocado with some salt and pepper and set aside.
5. Fry the red onion in a large frying pan with the remaining olive oil until soft.
6. Add the black beans and crushed garlic and cook for 3-5 mins.
7. Add the cooked sweet potato and slightly mash everything so the sweet potato and black beans break down slightly but there are still some chunky bits.
8. Once warm, remove the sweet potato mix from the pan and put into a bowl. Give the pan a quick clean.
9. Place one wrap into the pan (cream cheese facing up), add half of the filling, top with half of the cheese and place the other wrap on top. The cream cheese you spread earlier should act as the glue.
10. Fry for a couple of minutes until the cheese starts to melt and the wrap starts to turn golden on the bottom. Flip over!
11. I would recommend flipping onto a plate and sliding it back into the pan to avoid any mess or spillage!
12. Once toasted, remove from pan, cut into 4 and top with the mashed avocado, chipotle yoghurt and sprinkle of coriander.
13. Repeat with the second quesadilla.