Taco night is easier when the filling is something you can roast and forget about for half an hour. Sweet potato turns soft and lightly caramelised; black beans add substance and the crunchy vegetables keep everything fresh. Use what you have and let the table do the assembling.
Let's make it.
- Heat the oven to 210°C (190°C fan-forced). Toss sweet potato with olive oil, cumin and paprika on a lined tray.
- Roast for about 25–30 minutes until tender, turning halfway.
- Warm the drained black beans in a saucepan with a splash of water and a pinch of cumin if liked.
- Warm tortillas according to packet directions in a dry pan or microwave.
- Fill each tortilla with roast sweet potato and beans, then add cabbage, tomato and avocado.
- Serve with lime wedges and a spoon of plain yoghurt if desired.
Make it your own.
- Set toppings out separately so each person can assemble their own.
- Red cabbage and sliced radish add crunch if you have them.
- Tortillas vary in size and ingredients; read labels for wheat and other allergens.
Storing and food safety
Store cooked sweet potato and beans covered in the fridge at 5°C or colder for up to 3 days. Add fresh toppings after reheating.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
