Peel some sweet potatoes and cut into small chunks and roast for about half an hour.
Meanwhile fry onion, garlic and diced red pepper. Add a teaspoon cumin seeds, two teaspoons chipotle paste, a teaspoon of paprika and a teaspoon cocoa. Add a tub of passata and two drained tins of mixed beans plus some chopped coriander. Cook a bit. Add the roasted sweet pots and cook a bit more.
Use to stuff warmed taco shells and eat with salad, soured cream and mango salsa.