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

Cut the sweet potato into 1 cm chunks and place them onto a baking tray. Drizzle with oil.

Crush the garlic. Grate the cheddar cheese. Drain and rinse the black beans. Chop the tomato.

Heat a frying pan. Once hot, add the chorizo and fry for 3 minutes. Add the 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 heat and simmer for a further 12 minutes.

Add the sweet potatoes to the sauce. Place the tortillas onto a baking tray, spoon the mixture evenly onto half of each tortilla. Sprinkle grated cheese on top of the mixture. Fold the tortillas in half and press the mixture evenly.

Bake in the oven for 10 minutes or until crispy.

Make the salad. Chop the tomatoes. Add the rocket and tomatoes into a bowl. Drizzle with oil and season with salt and pepper.

To serve, place two tortillas onto a plate and add a dollop of sour cream on the side. Serve with the salad.