Roast the sweet potato

• Preheat the oven to 200 °C.
• Toss the sweet potato cubes with olive oil, smoked paprika, cumin and salt on a baking tray.
• Spread out in a single layer and roast until tender and golden at the edges.

Warm the beans

• Warm the black beans in a frying pan with a pinch of the spices.
• Lightly mash them so they hold together in the tortilla.

Prepare the toppings

• Dice the tomatoes and finely slice the red onion.
• Squeeze the lime over the onion and tomato and season.
• Slice the avocado and chop the coriander.

Assemble the potacos

• Warm the tortillas in a dry pan.
• Fill with the mashed beans and roasted sweet potato.
• Top with avocado, tomato-onion salsa, Greek yogurt and coriander.