'Black Hole' Flautas and Roasted Sweet Potatoes

When the oven is hot, roast the sweet potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the chopped tomato into a large bowl with a drizzle of oil. Season with salt, pepper and a pinch of sugar if you'd like, then set aside.

Heat a drizzle of oil in a large frying pan on medium heat.
When hot, add the garlic, tomato puree and Mexican style spice mix. TIP: Use less spice if you'd like things milder. Cook, stirring, until fragrant, 2-3 mins.
Meanwhile, pop the black beans into a bowl and roughly mash with the back of a fork or potato masher. Stir the mashed beans, water for the beans (see ingredients for amount) and vegetable stock paste into the pan, then simmer until thickened, 2-3 mins. Taste and season with salt and pepper if you'd like.

When the refried beans have thickened, remove from the heat.
Divide the beans between the centre of each tortilla (2 per person) and top with the cheese. Roll up tightly - these are your 'black hole' flautas! Place the flautas onto a lightly oiled baking tray, seam-side down, leaving a small space between each. Drizzle with a little oil, then bake on the middle shelf of your oven until golden, 10-15 mins.
Space Ranger Mission: Brace yourselves! Little space rangers can help make the 'black hole' flautas by adding in the fillings and rolling them up. Reserve some cheese for sprinkling over the top before baking if you'd like to make them look extra dark inside.

When everything is almost ready, add the rocket to the tomato bowl and toss to coat.

When ready, plate up your 'black hole' flautas with the roasted sweet potatoes and rocket salad alongside. Serve with a dollop of yoghurt on the side for dipping. Enjoy!