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 of 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 strips.
Place vegetables on a roasting tray. Season with cumin, coriander, allspice, chilli powder, salt, and pepper. Drizzle with olive oil, toss to coat, and roast for 30 minutes until tender.
Rinse and drain the black beans. Place in a small pan with cumin, coriander, salt, and pepper. Mash lightly with a potato masher and heat through.
Mash avocado in a bowl with lemon juice, salt, and pepper to taste to make guacamole.
Spread cream cheese on one side of each tortilla and the black bean mixture 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 about 5 minutes per side until golden brown and crispy.
Slice and serve hot with salsa, sour cream, or extra guacamole if desired.

Add cooked corn or sautéed onions for more sweetness.
Swap cheddar for Monterey Jack, mozzarella, or a spicy cheese blend.
Add jalapeños or hot sauce for extra heat.
Use whole wheat or gluten-free tortillas depending on preference.
Make vegan by using dairy-free cheese and omitting cream cheese.
Store leftovers in the fridge for up to 2 days. Reheat in a skillet or air fryer for best crispness (avoid microwaving).
Cooked quesadillas can be frozen and reheated straight from frozen in a skillet or oven.