Sweet potato and black bean tacos

Ingredients

serves 2

• 1 large sweet potato, chopped
• 2 tbsp vegetable oil
• 1 small red onion, sliced
• 1 garlic clove, crushed
• 1 pepper, chopped
• 1 400g can black beans, drained and rinsed
• 80g sweetcorn
• 2 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp smoked paprika
• ½ tsp chilli powder
• ½ tsp cumin
• Juice of ½ a lime
• Handful fresh coriander, chopped
• 6 taco wraps, warmed

Directions

1. Preheat the oven to 180°C. On a prepared baking tray, brush the sweet potato with 1 tbsp vegetable oil, then roast for 20 mins or until softened.
2. In a large frying pan, heat remaining the oil. Add the onion and cook for a few minutes, followed by the garlic and red pepper. Cook for a few minutes until the onion starts to soften. Stir in the spices.
3. Add the beans, sweetcorn, tomatoes and lime juice, and continue to cook on a medium heat for 5-10 minutes. Add a few tbps water if it becomes too dry.
4. Stir in the fresh coriander.
5. Assemble the tacos and serve with guacamole.