Air-fryer sweet potato & black bean tacos Recipe by Jamie Oliver

Total Time 45

Servings 4 people

Trim and finely slice the spring onions, then remove the air fryer shelf and scatter the onions into the base of the air fryer basket. Add the beans along with half of their juice, then stir in 1 teaspoon of Cajun seasoning. Return the shelf to the basket.

Scrub the sweet potatoes clean, then cut them into 3 cm chunks. Add the sweet potato chunks to the air fryer. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, then sprinkle with 1 teaspoon of Cajun seasoning and a pinch of sea salt and freshly ground black pepper. Toss everything together to ensure the sweet potatoes are evenly coated. Cook at 180ºC for 30 minutes, shaking the basket halfway through. Add the tortillas during the last 2 minutes to warm them through.

While the sweet potatoes and tortillas cook, peel and finely dice the watermelon. Chop the coriander stalks finely, reserving a few leaves for garnish. Deseed and finely chop the chili, then squeeze half of the lime’s juice over the mixture. Add ½ tablespoon of extra virgin olive oil, toss everything together gently, and season to taste.

Once the sweet potatoes and tortillas are ready, remove them from the air fryer. Carefully remove the shelf and roughly chop the coriander leaves. Add most of the coriander leaves to the beans and reserve a few for garnish. Roughly mash the beans, creating a thick, saucy consistency. Adjust the seasoning to taste, then spoon the mashed beans onto the warm tortillas.

Layer the roasted sweet potato chunks on top of the beans, then spoon over the watermelon salsa. Crumble the feta cheese over the dish and sprinkle with the remaining coriander leaves. Serve with lime wedges on the side for a burst of fresh citrus.