Black Bean Sweet Potato Tacos

1. Preheat oven to 220°C (425°F). Peel and dice the sweet potatoes into 2cm cubes. Toss with olive oil, smoked paprika, half the ground cumin, chipotle chili powder, garlic powder, salt, and black pepper until evenly coated.

2. Spread the sweet potato cubes in a single layer on a baking sheet and roast for 25–28 minutes, flipping once halfway through, until caramelized and tender with lightly crisped edges.

3. Thinly shred the red cabbage and place in a bowl. Add apple cider vinegar, honey, the juice of one lime, and a pinch of salt. Toss well and set aside to lightly pickle while you prepare the rest.

4. Halve and pit the avocados and scoop the flesh into a bowl. Finely dice the white onion and mince the serrano chili. Add both to the avocado along with the juice of one lime and roughly chopped cilantro. Mash to a chunky consistency and season with salt.

5. Heat a drizzle of olive oil in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the black beans, remaining ground cumin, ancho chili powder, and Mexican oregano. Stir to coat.

6. Pour in the vegetable broth and simmer over medium-low heat for 8–10 minutes, lightly mashing some of the beans with the back of a spoon to create a creamy, thick consistency. Season with salt and remove from heat.

7. Warm the corn tortillas directly over a gas flame or in a dry skillet for 30–45 seconds per side until pliable and lightly charred. Double them up for each taco.

8. Layer each doubled tortilla with smoky black beans, roasted sweet potato cubes, a heap of cabbage slaw, and a spoonful of guacamole. Drizzle with Mexican crema, dust with Tajín or chili powder, and finish with a squeeze of the remaining lime and extra cilantro.