Ingredients (Serves 2):

• 1 medium sweet potato (peeled and diced)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp chilli flakes (optional)
• 1 small tin of black beans (rinsed and drained)
• 1 ripe avocado (sliced)
• 4 small corn tortillas
• ½ lime (cut into wedges)
• Fresh coriander or parsley (to taste)
• Salt and black pepper

Equipment

• Baking tray with baking paper
• Mixing bowl
• Oven (preheated to 200°C / 390°F)
• Dry frying pan or grill pan (for warming tortillas)

Method

1. Preheat your oven to 200°C (390°F).
2. In a bowl, toss the sweet potato with olive oil, paprika, chilli flakes, salt, and pepper.
3. Spread the cubes out on a baking tray and roast for 20–25 minutes, until golden and soft inside.
4. While that’s roasting, warm your tortillas in a dry pan so they’re soft and flexible.
5. Assemble your tacos: start with black beans, then pile on the roasted sweet potato and avocado slices.
6. Finish with a squeeze of lime and a sprinkle of fresh herbs. Serve straight away.

Serving Tip

Goes brilliantly with a dollop of Greek yoghurt or a spoonful of spicy salsa if you fancy it.