1 large red bell pepper

1 large yellow bell pepper

2 medium sweet potatoes

1 tsp ground cumin (for vegetables)

1 tsp ground coriander (for vegetables)

1/4 tsp ground allspice

1/2 tsp chilli powder

Drizzle of olive oil

Salt and pepper, to taste

1 tin (400g) black beans

1/2 tsp ground cumin (for beans)

1/2 tsp ground coriander (for beans)

1 large ripe avocado

Squeeze fresh lemon juice (to taste)

2 large tortilla wraps

50 g cream cheese

75 g extra mature cheddar cheese

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Preheat oven to 220°C/425°F/gas mark 7. Slice peppers and sweet potatoes into thin pieces.
Place vegetables in a roasting tray, season with cumin, coriander, allspice, chilli powder, salt, and pepper. Drizzle with olive oil, toss, and roast for 30 minutes until tender.
Rinse and drain black beans. Place in a small pan with cumin, coriander, salt, and pepper. Mash slightly and heat through.
Mash avocado in a bowl with lemon juice, salt, and pepper to taste.
Spread cream cheese on one side of each tortilla and black beans on the other. Layer with guacamole, roasted vegetables, and cheddar cheese. Fold tortillas in half.
Heat a lightly oiled frying pan over medium heat. Cook quesadillas for 5 minutes on each side until golden brown and crispy.
Serve hot with salsa, sour cream, or extra guacamole if desired.

Add corn or sautéed onions for extra sweetness.
Use whole wheat tortillas for added fiber.
Swap cheddar for Monterey Jack, mozzarella, or spicy cheese blend.
Add jalapeños or hot sauce for heat.
Make vegan by using dairy-free cheese and skipping cream cheese.
Store leftovers in the fridge up to 2 days. Reheat in a skillet or air fryer for best texture (avoid microwaving).
Freeze cooked quesadillas tightly wrapped and reheat in a skillet or oven straight from frozen.