Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice into batons about as big as your little finger. Pop in a bowl and add 1 tbsp olive oil and some salt and pepper. Toss to coat in the oil and seasoning then spread out on a baking tray. Roast for 30 mins till tender and a little charred.

While the sweet potato chips roast, give the radishes a good rinse. Finely slice them and pop in a bowl. Finely grate in the lime zest and squeeze in the juice. Add a pinch of salt and scrunch everything together. Set aside to pickle.

Peel and finely slice the shallots. Warm a frying pan over a medium-low heat. Add 1 tbsp olive oil and the shallots. Gently fry for 10 mins, stirring often, till the shallots are golden. Pop them on a plate lined with kitchen paper. Set aside.

Drain the black beans and give them a good rinse. Peel and crush the garlic. Halve the chilli, scoop out the seeds and white pith for less heat (or leave them in for a spicier dish), and finely chop it.

Put the frying pan back on a medium heat. Add 1 tsp cumin seeds and fry for 30 seconds, then add the garlic and chilli. Fry, stirring for another 30 seconds. Tip in the beans, add 2 tsp smoked paprika and 4 tbsp water. Gently heat for 2–3 mins, stirring, till the beans are warmed through.

Wrap the tortillas in a foil parcel and pop them in the bottom of the oven for 3 mins to warm through. Finely shred the lettuce leaves.

Carefully unwrap the tortillas and arrange on 2 plates. Top with the lettuce and black beans, and nestle a few roast sweet potato slices on top of each one. Scatter over some lime-marinated radishes. Crumble over half the pack of feta and garnish with a few coriander leaves to serve.