Sweet Potato & Black Bean Tacos

Ingredients · per serving

• 1 lime Lime
• 3 tortillas Corn tortillas
• ½ avocado Avocado
• 200 g Sweet potato
• to taste Black pepper
• 1.5 tbsp Olive oil
• few dashes Hot sauce
• 1 tsp Ground cumin
• small handful Fresh coriander
• 30 g Red onion
• to taste Salt
• 1 tsp Smoked paprika
• 150 g Tinned black beans
• pinch Sugar
• ½ tsp Garlic powder

Instructions

1. Preheat oven to 220°C (200°C fan). Line a tray with parchment.
2. Peel and dice the sweet potato into 1.5cm cubes. Toss on the tray with 1.5 tbsp olive oil, smoked paprika, ground cumin, salt, and pepper.
3. Roast 25 min, turning halfway, until tender and caramelised at edges.
4. Meanwhile, quick-pickle the onion: slice red onion thin. In a small bowl, cover with lime juice + pinch of salt + pinch of sugar. Leave 15 min — turns bright pink and mellows.
5. In a small pot, heat the drained black beans with garlic powder, ground cumin, and 2 tbsp water. Simmer 5 min, mash a quarter of them roughly with a fork (thickens the others). Salt to taste.
6. Warm the tortillas: char briefly in a dry frying pan over high heat, 20 sec per side, or microwave wrapped in a damp paper towel for 30 sec.
7. Mash the avocado with a squeeze of lime, salt, and a pinch of chopped coriander.
8. Build each taco: smear avocado on the tortilla, spoon beans + sweet potato, top with pickled onion, coriander, hot sauce (optional), and another squeeze of lime.

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