Ingredients

• 1 medium orange kumara
• 1/2 red pepper, chopped
• 1/2c black beans, rinsed and drained
• 1/4c corn kernels
• 1T Culley’s chipotle reaper hot sauce
• 1T Culley’s taco seasoning
• 4 large tortillas
• 1 avocado, mashed
• 1c grated cheese
• 1t olive oil + 2 extra drizzles

Topping ideas

• Sour cream
• Coriander
• Extra hot sauce

Method

1. Prick some holes in the kumara with a fork and spread with a drizzle of oil. Wrap in two paper towels and microwave for 8-10 minutes, or until very soft. Allow to cool for 5 minutes before removing the skin and mashing the flesh.
2. In a large frying pan heat the olive oil over a medium heat. Cook the red pepper for 5 minutes, or until softened. Add the black beans, corn, Culley’s hot sauce and taco seasoning. Cook for another 3 minutes then transfer to a bowl and wipe the pan clean with a handy towel. 
3. Spread the kumara mash evenly over two tortillas. Top with the avocado and bean mixture. Sprinkle with the cheese then place the remaining two tortillas on top. 
4. Heat a drizzle of olive oil in the fry pan over a medium heat and cook the quesadillas one at a time until browned. Gently turn and brown the other side. (Alternatively, toast in grill press).
5. Slice and serve.