1. Heat a small amount of olive oil in a pan, add the sweet potato and the maple syrup, and season with salt and pepper. Add the chipotle paste and the chopped chile and cook for a few minutes until the potato has softened and lost its rawness.
2. Transfer to a bowl and add the beans, then use a potato masher to mash everything a little—you will still have some flecks of un-mashed sweet potato. Season if needed.
3. Mash the avocado with a little lime juice and stir in the herbs. I use the potato masher again here.
4. Now heat a frying pan big enough for your tortillas. Lay a tortilla flat in the pan, spoon a quarter of the mixture onto one half of it, then fold over the other half. Dry fry on one side until it’s blistered and golden brown, then flip over and do the same on the other side. Keep the quesadilla warm in a low oven while you do this with the rest of the tortillas. Serve straight from the pan with the mashed avocado.
Reprinted with permission from A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes by Anna Jones, copyright © 2015 Brian Ferry. Published by Ten Speed Press, an imprint of RandomHouse LLC. Photography credit: Aya Brackett © 2014