American Sweet Potato and Black Bean Tacos with Lime Slaw

Shopping list

• 500 g sweet potato — peeled and diced into 1 cm cubes

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• 400 g tinned black beans — drained and rinsed

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• 2 tbsp olive oil

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• 1 tsp smoked paprika

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• 1 tsp ground cumin

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• 0.5 tsp garlic powder

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• 0.5 tsp sea salt

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• 200 g small white cabbage — finely shredded

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• 1 piece lime — zested and juiced

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• 2 tbsp fresh coriander — chopped

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• 8 piece small soft tortillas — dairy-free

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan) and line a baking tray with baking parchment.

2. 2

   Toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder and salt, then spread in a single layer on the tray.

3. 3

   Roast for 25– 30 minutes, stirring halfway, until tender and lightly caramelised at the edges.

4. 4

   Meanwhile, make the slaw: in a bowl, toss the shredded cabbage with the lime zest, lime juice, remaining tablespoon of olive oil and a pinch of salt.

5. 5

   When the sweet potato is done, stir through the black beans and return to the oven for 5 minutes to warm the beans.

6. 6

   Warm the tortillas according to packet instructions (dry pan or microwave).

7. 7

   Divide the sweet potato and black bean mixture among the tortillas, top with lime slaw and scatter over the chopped coriander.

8. 8

   Serve immediately with extra lime wedges if desired.