Sweet potato and black bean tacos

• Sweet potatoes800 g
• Black beans (tin)2 tins
• Plain tortilla wraps8 wraps
• Brown onions150 g
• Limes1 lime
• Natural yoghurt150 g
• Lettuce½ lettuce

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Peel the sweet potatoes and cut into 2 cm cubes. Toss with a tablespoon of oil, a teaspoon of paprika, a teaspoon of cumin and salt on a tray, and roast for 25 minutes until soft and browned.800 g sweet potatoes
2. Chop the onion and fry in a little oil for 5 minutes. Add the drained black beans, a pinch of chilli flakes and 3 tablespoons of water, and mash a little with the back of a spoon.2 tins black beans150 g brown onions
3. Warm the wraps for 20 seconds a side in a dry pan. Shred the lettuce.8 wraps½ lettuce
4. Fill with beans, sweet potato, lettuce and a spoon of yoghurt, and finish with a squeeze of lime.1 lime150 g natural yoghurt

Something wrong with this recipe? Tell us and we'll fix it.