Mushroom & silverbeet quesadillas with cheddar, wedges, avocado and sweet chili

Place a large pot of salted water on to boil.

Preheat the oven to 200 degrees Celsius.

Cut the potatoes into wedges and place in water. It doesn’t matter if it’s not boiling yet. Bring to a simmer and cook for 10 minutes (they won’t be fully cooked).

Toss the mushrooms in a little oil, salt and pepper, then roast for 10 to 12 minutes, until fully cooked.

Strain the potatoes, return to the pot (or a large bowl) and toss with a little oil and salt. Place in a single layer on a baking tray and cook for about 20 minutes, until golden.

Remove any large stalk, it’s all edible, from the silverbeet and thinly slice the leaves and stalk.

Mince the garlic.

Open, strain and rinse the beans.

Remove any root from the coriander then chop stalk and all.

Bring a large frypan or pot to medium-high heat. Add a splash of oil.

Fry the cumin and garlic, add the sliced silverbeet cook for a few minutes before adding the beans.

Turn down the heat and mash the beans with a fork (the beans don’t need to be completely mashed). Add a pinch of salt and the chopped coriander.

Slice the mushrooms (if they’re large, cut the mushrooms in half, then slice). Add to the bean mix.

Taste and add salt, as needed.

Cut the avocado in half, remove the stone and scoop the flesh into a bowl. Add a splash of vinegar and a pinch of salt. Mash with a fork, taste and add more salt as needed.

Lay the wraps on a flat surface and divide the filling between them, placing it on one half. Sprinkle over with cheese. Fold in half.

Fry each side of the tortilla on a low/medium heat until golden. Alternatively, you can bake them in a hot oven.

If they are not hot in the middle transfer to a baking sheet and place in the oven to warm through.

Cut each quesadilla into quarters and serve with avocado on top. Serve with wedges and sweet chili on the side.