Sweet potato, peanut butter & chilli quesadillas

Crisp tortillas, gentle smoky roasted veg and crunchy nuts deliver this simple vegan meal masses of texture. An smooth iron wealthy supper it truly is complete of flavour

INGREDIENTS

• 1 extra large ripe avocado
• ½ lime, zested and juiced, plus wedges to serve
• 3 medium sweet potatoes peeled and thinly sliced
• 1 tbsp smoked paprika
• ½ small pack coriander, torn
• 2 tbsp crunchy peanut butter
• 4 small flour tortillas
• sriracha chilli sauce, to taste
• 3 tbsp olive oil, plus extra for brushing

INSTRUCTIONS

1. heat oven to 200C/180C fan/gasoline 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 minutes, tossing halfway thru, until the potatoes are beginning to crisp.
2. Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and closing olive oil. Set aside.
3. heat a griddle pan or frying pan over a medium heat till very warm. Brush every tortilla on one facet with the ultimate oil. area one tortilla, oiled-aspect down, in the pan and unfold over half of the peanut butter aggregate, half the candy potatoes, a bit chilli sauce and half the coriander. top with another tortilla, oiled-aspect up. Press down with a heavy saucepan and prepare dinner for 2-three mins each side till the quesadilla is crisp out of doors and warm within the center. Repeat to make a second quesadilla, then reduce every into quarters and serve with the crushed avocado and lime wedges.