Ingredients.

2 cup white rice, around 400g

1 large ripe avocado, or 2 smaller ones

2 tortilla wraps

Oil, salt & pepper, to taste

Roasted Sweet Potato:

1 tbsp oil, any variety

1 large sweet potato, skin on

1 tsp smoked paprika

1 tsp garlic powder

1 tbsp maple syrup

1 tsp salt

Smoky Beans:

Half a red onion, peeled

1 tsp ground cumin

1tsp smoked paprika

1 tsp chilli flakes, ideally chipotle or ancho chillies for extra smokiness

1 tbsp liquid smoke, this one on Amazon Prime is great

1x 400g tin black beans, un-drained

200ml water, half the bean tin

Green Sauce:

6 heaped tbsp full-fat Greek yoghurt

A handful of pickled jalapenos (to taste), plus 2tbsp of the pickle liquor from the jar

1 lime, zest & juice

30g fresh coriander, leaves & stalks

To Serve (optional):

Crispy fried onions

Pink pickled onions

Spring onions

Fresh chilli

Coriander

Equipment.

saucepan & lid for rice,

blender/nutribullet for sauce

non-stick/lined baking tray

sharp knife & chopping board

zester/fine grater

measuring spoons

saucepan for beans

pestle & mortar (or bowl & fork/masher)

Method.

1.     Preheat oven to 200c (fan) and put rice on to cook as per packet instructions. Or you can use the ratio 2:1 water:rice

2.     Wash and chop the sweet potato (skin on) into 2cm cubes, and toss in the oil, salt, paprika, garlic and maple syrup. Put in the middle of the oven and set a timer for 20mins (around 30mins total cooking time)

3.     Make the smoky beans: Finely dice the red onion and add to a pan with 1 tbsp oil. Add the paprika, cumin, and chilli flakes, and fry for another 2 mins. Then add the beans with their water, salt & pepper to taste, and the liquid smoke. Fill the bean can halfway with water and add this too. Simmer for 20mins, adding more water if it dries out too quickly

4.     Prepare the tortilla chips: Rub the tortillas with oil, salt, and a sprinkle of smoked paprika and cut into triangles

5.     Make the green sauce: Blend the yoghurt, coriander, jalapenos, pickle water, lime zest and juice (save a little juice for the avocado), and salt in a blender until smooth

6.     Cut & mash the avocado, with a sprinkle of salt and a squirt of lime juice

7.     After they’ve had 20-25mins, check the sweet potatoes – they should be cooked through and starting to charr slightly. When cooked, toss them with a spatula and move them to one side of the tray. Lay out the tortilla chips on the other side and place back in the oven for 5-8mins, until crisp. Keep an eye on them as they can burn quickly

8.     Prepare any toppings you are using

9.     Assemble & enjoy!