a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potatoes into 2cm chunks (no need to peel). Pop the sweet potatoes onto a large baking tray.

c) Drizzle with oil, sprinkle over the smoked paprika and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

d) When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins. Turn halfway through.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chorizo and onion to the pan and stir-fry until softened, 4-5 mins.

c) Add the garlic and chipotle paste (add less if you'd prefer things milder). Fry for 1 min.

a) Stir the veg stock paste, mixed beans and their liquid, and the honey (see pantry for amount) into the frying pan.

b) Roughly mash half the beans using a potato masher or the back of a fork. 

c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) In a medium bowl, combine the coleslaw mix, baby gem and mayo (see pantry for amount).

c) Season with salt and pepper, then set aside.

d) Grate the cheese.

a) Pop the tortillas (3 per person) onto a large baking tray and into the oven to warm through, 1-2 mins.

b) Once thickened, stir the butter (see pantry for amount) through the beans until melted, 1 min more. 

c) Taste and season the refried beans with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) When everything's ready, assemble your tacos.

b) Spoon the chorizo and refried beans down the centre of each taco. Top with sweet potato and some of the slaw salad.

c) Sprinkle over the cheese. Serve with the remaining slaw salad on the side. TIP: Tacos are best enjoyed eaten by hand - get stuck in!