(for 4 servings)

• 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)

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. 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. Make the avocado crema: blend avocado flesh with juice of 1 lime, 1 tbsp water, and a pinch of salt until silky smooth.
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. Warm tortillas directly over a gas flame for 20 seconds per side (or in a dry pan) until lightly charred and pliable.
6. Assemble: spread avocado crema on each tortilla, top with black beans, crispy sweet potato, red cabbage slaw, coriander, and jalapeños.