Line two baking trays with baking paper

Assemble the food processor bowl onto the power unit

Fit the Dough tool to the food processor bowl

Add Ingredients 1 (flour, salt, sweet potatoes) into the food processor bowl

Mix until a dough has formed

Add a little flour if the dough is too wet or sticky

Let rest for 5 minutes

Transfer the dough to a lightly floured work surface

Shape into a log

Divide into 14 equal pieces

Using your hands, roll each piece into a ball

Sprinkle the dough balls well with flour

Using a rolling pin, roll out each ball until approx. 2cm thick

Place a non-stick skillet over medium-high heat

Heat each tortilla for 1-2 minutes on each side

Flip the tortilla over once bubbles start to form and the edges begin to curl up

Transfer the cooked tortilla onto a plate

Cover with a tea towel and set aside

The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible

Clean the food processor bowl and fit the Thin (2mm) slicing disc

Assemble the food processor bowl onto the power unit

Slice the first item of Ingredients 2 (red onion) into the food processor bowl using the pusher

Transfer the sliced onion into a mason jar and set aside

Add the remaining Ingredients 2 (vinegar, water, sugar, salt) into a jug

Stir to combine

Pour the mixture over the sliced onions

Chill in the fridge for 1 hour or overnight

Preheat the oven to 180ºC

Clean the food processor bowl and fit the Thin (2mm) slicing disc

Assemble the food processor bowl onto the power unit

Fit the dicing grid into the feed tube

Dice the first two items of Ingredients 3 (aubergine, red onion) into the food processor bowl using the dicing pusher

Transfer the diced aubergine and red onion into a large bowl

Add the remaining Ingredients 3 (oil, pepper, tomato puree, smoked paprika, maple syrup, vinegar, spices, seasoning) into the bowl

Toss to combine

Spread the coated aubergine and onion over the prepared baking trays

Bake at 180ºC for 15 minutes

Gently toss the aubergine and unstick if necessary

Bake at 180ºC for a further 10 minutes until the aubergines are soft and slightly caramelised

Remove from the oven and let cool

Clean the food processor bowl and fit the Knife blade

Add Ingredients 4 (onion) into the food processor bowl

Attach the lid and ensure the pusher is in the feed tube

Chop until coarsely chopped

Add the first item of Ingredients 5 (oil) into a medium saucepan

Transfer the chopped onion into the saucepan

Season with the next item of Ingredients 5 (sea salt)

Cook over a medium-high heat for 5-8 minutes, stirring occasionally, until the onions have softened and are turning translucent

Add the next two Ingredients 5 (cumin, chilli powder) into the saucepan

Cook for 30 seconds, stirring constantly

Add the remaining Ingredients 5 (black beans, water) into the saucepan

Stir to combine

Simmer for 5 minutes, turn the heat off and let cool slightly

Transfer the cooled beans into the food processor bowl

Add Ingredients 6 (lime juice, black pepper) into the food processor bowl

Chop until roughly mashed

Transfer the mixture into a small serving bowl and set aside

Clean the food processor bowl and fit the Knife blade

Assemble the food processor bowl onto the power unit

Add Ingredients 7 (avocado, coriander, chilli, garlic, lime juice, water) into the food processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend until smooth

Scrape down the sides of the bowl if necessary

Transfer the dip into a small serving bowl and set aside

Spread the black beans in the middle of each tortilla

Top with aubergine and avocado dip

Garnish with crumbled feta