The finished recipe. Sweet Potato and Black Bean TacosIngredients 1 to 6. 150 g Sweet potato (Raw, peeled weight.). 200 g Black beans, tinned and drained (Drained weight.). 2 small, about 60 g Corn tortilla. 30 g Avocado (Flesh only. Half a medium avocado is about 70 g.). 60 g Red cabbage. A good squeeze Lime juiceIngredients 7 to 12. A teaspoon Ground cumin. A teaspoon Smoked paprika. 5 g Rapeseed oil. 1 clove, about 3 g Garlic. A handful Fresh coriander. To taste SaltStep 1. Heat the oven to 220°C. Cut the sweet potato into 2 cm dice, toss with the oil, cumin, smoked paprika and salt and roast for twenty-five minutes until browned at the corners.Step 2. Warm the drained beans in a small pan with the garlic, a pinch more cumin and a splash of water, then mash about half of them with a fork so the filling holds together.Step 3. Shred the cabbage finely and toss with lime and salt so it softens slightly while the potatoes finish.Step 4. Heat the tortillas in a dry pan for thirty seconds a side and fill them with beans, sweet potato, cabbage, sliced avocado and coriander.
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