These gluten free quesadillas are loaded with chipotle sweet potatoes, black beans, avocado and mozzarella cheese, and are a perfect gluten free, high protein, vegetarian dish.
Preheat the oven to 200'C/Gas 6. Peel the sweet potato and chop into thin discs, approx 1cm thick. If the potato is quite thick you can cut in half/into quarters before cutting into discs for smaller pieces.
Add the potato discs and the chipotle paste to a bowl and mix well. Pour the chipotle potatoes onto a baking tray and cook for 15-20 minutes until cooked through. Meanwhile make the other fillings.
Drain and rinse the black beans in cold water. Add them to a pan with the cumin, coriander, and salt and pepper to taste.
Using a potato masher (or fork) roughly mash the beans. You want them to still be a little bit chunky. Heat through on a low heat on the hob.
Cut the avocado in half. Remove the stone and then scoop the flesh into a food processor. Add the lime juice and coriander and blend. You can leave this as smooth or as chunky as you like.
Lay out the two wraps. On one half, spread the avocado. On the other half, spread the black beans. Lay the potato pieces over the black beans and then sprinkle over the cheese if using.
Carefully fold the wraps in half (this is easiest if you pull the avocado half on top of the other half) and press down.
Heat a little oil in a frying pan over a medium heat. Add the two quesadillas, and fry for 4-5 minutes until they start to crisp and turn brown. Gently flip them over and repeat on the other side. Remove from the pan and eat straight away.
The best way to create the different fillings is in the exact order above. You can easily throw together the black beans and avocado while the potatoes cook. Then as soon as the potatoes are done, you can quickly construct the quesadillas and get them in the frying pan.