Name: Sweet potato and black bean tacos
Total time: 45 min
Yield: Serves 4
Ingredients: 2 large sweet potatoes, peeled and cut into bite-sized chunks; 2 tbsp olive oil; 1⁄2 tsp smoked paprika; 1⁄2 tsp dried chilli flakes; 1⁄2 tsp cumin seeds; 400g tin black beans, rinsed and drained; 8 corn tortillas, warmed; 100ml natural yogurt; to serve chilli sauce; a small bunch coriander, chopped; 1 jalapeño or green chilli, finely chopped; 4 spring onions, chopped; 1 avocado, diced; 1 lime, juiced

2 large sweet potatoes
peeled and cut into bite-sized chunks
2 tbsp olive oil
1⁄2 tsp smoked paprika
1⁄2 tsp dried chilli flakes
1⁄2 tsp cumin seeds
400g tin black beans
rinsed and drained
8 corn tortillas
warmed
100ml natural yogurt
to serve chilli sauce

CORIANDER SALSA

a small bunch coriander
chopped
1 jalapeño or green chilli
finely chopped
4 spring onions
chopped
1 avocado
diced
1 lime
juiced

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the sweet potatoes on a non-stick baking tray, drizzle over the oil then sprinkle with the spices, lots of seasoning and toss. Bake for 15-20 minutes or until the potatoes are tender, then tip in the beans and cook for another 5 minutes to heat through.
step 2
To make the salsa, toss together the ingredients with a pinch of salt.
step 3
Divide the sweet potato mixture between the tortillas, top with salsa, a little yogurt and some chilli sauce, then roll up and eat.