This also works well with any sort of winter squash, such as butternut, crown prince, kuri or kabocha.
Preheat the oven to 220C/gas mark 7 and line a large overproof dish with foil. Mix up the sweet potato with some of the oil until well coated, season then roast for 30 minutes or until tender. Meanwhile, cook the rice and set aside. Set a large frying pan over medium heat and fry the onion and garlic for a few minutes, stirring, then add the spices and stir well to prevent them sticking. Add the pepper, beans and cooked rice, turn down the heat and fry for 10 minutes. Add the cooked sweet potato and heat through, then mix the cheese through until melted. To serve, put a big dollop of the sweet potato mixture on a tortilla, roll it up and eat with your chosen extras.
1 large sweet potato (or small squash), peeled and cubed
2 tbs olive oil
75g brown rice
1 small onion, finely chopped (or spring onions if you prefer a milder taste)
2 cloves garlic, chopped
1 tsp salt
2 tsp ground cumin
1/4 tsp cayenne pepper
1 red pepper, chopped
1 tin black beans, drained and rinsed
85g cheddar cheese, grated
To serve:
4 large tortilla wraps
Guacamole, salsa, sour cream, salad leaves, fresh coriander - as many of these as you like