Preheat the oven to 180°C/350°F/Gas Mark 4.

Cut the sweet potatoes into 1 cm chunks. Place the sweet potatoes onto a baking tray and drizzle with oil.

Crush the garlic, dice the onion, grate the cheddar cheese, drain and rinse the black beans, and chop half the tomatoes.

Heat a frying pan. Once hot, add the onion and fry for 4 minutes. Add the garlic and fry for another 30 seconds.

Add tomato puree and Mexican spice, and fry for 1 minute. Add the black beans, vegetable stock, and 150ml of water. Bring to a boil, reduce the heat, and cook for a further 12 minutes.

Add the sweet potatoes to the sauce. Place the onto a baking tray, split the sauce evenly onto the tortillas, fold them in half, and press the mixture evenly.

Bake in the oven for 10 minutes, until crispy.

Make the salad by chopping the remaining tomato and adding it to a bowl with rocket. Drizzle with oil and season with salt and pepper.

Place 2 quesadillas onto each plate and serve with the salad and sour cream on the side.