Black bean & sweet potato tacos

What you need

• ·200g sweet potatoes
• ·220g black beans
• ·150g frozen edamame
• ·2 wholemeal wrapss
• ·1 avocado
• ·8g ground spices (cumin, paprika, turmeric)
• ·8g olive oil
• ·1 lemons
• ·6g red chillies

Method

1. 1Oven to 220C. Sweet potato in 2cm cubes with the oil and spices, 25 minutes, turned once — you want charred edges, not steamed cubes.
2. 2Beans and edamame warmed through in the last five minutes with a splash of water, a third of the beans mashed so they hold the filling together.
3. 3The edamame is what makes this a dinner rather than a plate of sweet potato — it carries nearly a third of the protein.
4. 4Char the wraps dry in a hot pan, 20 seconds a side. Untoasted they tear.
5. 5Build in the pan-warm wrap: beans, sweet potato, sliced avocado, chilli, all the lemon.

Roast the whole tray of sweet potato. Cold, it's the base of tomorrow's lunch.

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