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

b) Pop the diced sweet potato 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, 16-18 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. 

c) Once hot, 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, the bean liquid from the carton and sugar for the sauce (see pantry for amount) into the frying pan.

b) Roughly mash half of 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, in a medium bowl, combine the coleslaw mix and mayo (see pantry for amount).

b) Season with salt and pepper and set aside.

c) Grate the cheese.

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

b) 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 refried beans down the centre of each taco. Top with sweet potato, rocket and 'slaw.

c) Sprinkle over the cheese. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!