Sweet Potato and Black Bean Tacos with Lime Slaw

Shopping list

• 500 g sweet potato — peeled, cubed

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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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• 400 g cooked black beans — drained and rinsed

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• 200 g white cabbage — finely shredded

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• 0.5 bunch fresh coriander — chopped

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• 2 piece lime — juice only

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• 8 piece small corn tortillas

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• 0.5 tsp salt

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the sweet potato cubes with 1 tbsp olive oil, the paprika, cumin and a pinch of salt on a baking tray.

2. 2

   Roast for 25– 30 minutes, turning once, until tender and lightly charred at the edges.

3. 3

   Meanwhile, make the slaw: combine the shredded cabbage, half the coriander, the juice of 1 lime, the remaining 1 tbsp olive oil and a pinch of salt in a bowl. Toss well and set aside.

4. 4

   Warm the black beans gently in a small pan with a squeeze of lime juice.

5. 5

   Warm the tortillas in a dry frying pan or directly over a gas flame for a few seconds each side until soft and pliable.

6. 6

   To assemble, divide the sweet potato and black beans among the tortillas. Top with the lime slaw and remaining coriander.

7. 7

   Serve immediately with lime wedges on the side.