Preheat the grill to high.

Scrub the sweet potatoes, prick with a fork, and microwave on full whack (800W) for 6 minutes, or until soft throughout.

Now, it’s easiest to cook these one at a time, but you can assemble them together.

Push one tortilla into a 20cm non-stick ovenproof frying pan, and place the other on a plate.

Use a fork to break up and squash one sweet potato into each tortilla.

Drain and spoon over the black beans, dust with the jerk seasoning, sprinkle over the jalapeño slices and break over the cheese.

Pop the pan under the grill for 5 minutes, or until golden and the cheese has melted.

Serve sprinkled with mint leaves and a good squeeze of lime juice, season to perfection, and tuck in together while you get the second one into the pan and under the grill.