Air Fryer Sweet Potato & Black Bean Tacos (Vegan, 25 Min)

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1.5 cm cubes
• 1 can black beans, drained and rinsed (400 g)
• 8 small corn tortillas
• 1/4 red cabbage, thinly shredded
• 1 large avocado, ripe
• 2 limes (1 for crema, 1 for serving)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 small bunch of fresh coriander
• 1 tbsp pickled jalapeños (optional)

Instructions

1. 1

   Toss sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Air-fry at 200 °C for 15 minutes, shaking halfway.

2. 2

   Meanwhile, warm black beans in a small pan with a pinch of cumin and a splash of water for 3–4 minutes until heated through.

3. 3

   Make the avocado crema: blend avocado flesh with juice of 1 lime, 1 tbsp water, and a pinch of salt until silky smooth.

4. 4

   Toss shredded red cabbage with juice of half a lime and a pinch of salt. Set aside for 5 minutes to quick-pickle.

5. 5

   Warm tortillas directly over a gas flame for 20 seconds per side (or in a dry pan) until lightly charred and pliable.

6. 6

   Assemble: spread avocado crema on each tortilla, top with black beans, crispy sweet potato, red cabbage slaw, coriander, and jalapeños.