Roasted vegetable tacos

What you’ll need

Large rimmed baking tray; Saucepan; Small bowl, board and knife; Measuring spoons.

Ingredients

• 300 g sweet potato, peeled and cut into 1.5 cm cubes
• 1 red pepper (about 150 g), deseeded and cut into 2 cm pieces
• 1 small red onion (about 100 g), cut into wedges
• 1 × 400 g tin black beans, drained and rinsed (about 240 g drained)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons water, plus more if needed
• 6 small corn tortillas
• 100 g plain yogurt
• 1 lime: 1 tablespoon juice for the yogurt, remaining wedges to serve
• 1/4 teaspoon salt, plus more to taste
• 5 g fresh coriander (cilantro), chopped (optional)

Let’s make dinner.

1. Heat the oven to 220°C conventional or 200°C fan. Toss the sweet potato on the tray with half the oil, half the cumin and the salt. Spread in one layer and roast for 15 minutes.
2. Add the pepper and onion with the remaining oil and cumin. Turn the sweet potato, spread everything out again, and roast for 15–20 minutes more, until the sweet potato is tender through the centre and the vegetables have coloured edges.
3. Meanwhile, put the beans, paprika and 2 tablespoons water in a small saucepan. Heat gently for 4–5 minutes, stirring, until hot throughout. Add a little water if they stick. Taste before adding extra salt.
4. Mix the yogurt with 1 tablespoon lime juice. Warm the tortillas according to their packet just before serving.
5. Divide the beans and roasted vegetables among the six tortillas. Add the lime yogurt and serve with the remaining lime wedges. Add the coriander, if using.