Sweet Potato, Black Bean & Feta Tacos

Zest and halve the lime. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways.

Drain and rinse the black beans. Heat a drizzle of oil in a large frying pan on a medium heat and when hot, add half the spring onions and cook until soft, 2 mins. Add the garlic, remaining chipotle paste and spices and cook for 2 mins more, stirring regularly. Add the beans with the water (see ingredients for amount) and simmer for 1 minute. Use a potato masher to roughly break up the beans, add salt and pepper to taste and keep warm. Add a splash of water if it starts to dry out.

Meanwhile, mix the soured cream with the lime zest and a squeeze of lime juice. Add salt and pepper and more juice to taste. Crumble the feta into a small bowl and set aside. Start any washing up you have, while the sweet potato cooks.

When the sweet potato is almost ready, pop the tacos in the oven for 2-3 mins to warm through. Reheat the beans if you need to.