Vegan sweet potato and black bean tacos

Method
Prep:15min  ›  Cook:25min  ›  Ready in:40min 

1. Preheat the oven to 220 C / Gas 7.
2. Cut sweet potatoes into 25 to 40 smaller stick shaped pieces.
3. Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking tray.
4. Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking tray.
5. Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chilli powder, 1/2 teaspoon smoked paprika and a small squeeze of lime juice; season with salt and pepper to taste. Stir to combine and cook until heated through, 5 to 7 minutes.
7. Combine vegan sour cream, remaining lime juice, 2 tablespoons coriander, regular paprika, 1 teaspoon cayenne pepper and salt to taste. Whisk until sour cream flavour is mostly gone and lime-coriander taste is dominant but not overpowering.
8. Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9. Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds and some coriander.