Peel the sweet potato and cut it into small dice. Rinse the black beans, prepare the avocado, halve the lime and roughly chop the coriander, if using.
Heat olive oil in a frying pan and fry the sweet potato over a medium heat until soft and lightly browned. Season with hot paprika and salt.
Add the black beans to the sweet potato and warm them through briefly. Season with lime juice.
Slice the avocado or roughly mash it. Warm the corn tacos in a dry frying pan or in the oven until hot.
If you like, scatter the coriander over the warm filling right at the end. That keeps its aroma fresher.
Good to know
These tacos are quick to make and still taste like proper food. Warm, spicy, fresh – and on the table without much effort.
Swaps
Black beans → kidney beans (similar fibre and protein content). Avocado → mashed green peas with lime (creamy like guacamole). Sweet potato → squash (milder flavour, also with carotenoids). Olive oil → avocado oil (stable at high heat, mostly monounsaturated fats).
Allergens
The recipe is gluten-free if the corn tacos are labelled accordingly; beans and avocado are usually suitable, for small children reduce the heat, and during pregnancy make sure the herbs are fresh and well washed.
