Sweet potato & black bean tacos

1. Trim and finely slice the spring onions, then remove the shelf from the air-fryer drawer and scatter them into the base. Add the beans, along with half their juice, mix in 1 teaspoon of Cajun seasoning, then replace the shelf.
2. Scrub the sweet potatoes, then chop into 3cm chunks and add to the drawer. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, add 1 teaspoon of Cajun seasoning and a pinch of sea salt and black pepper, and rub together. Cook for 30 minutes at 180ºC, or until soft and golden, shaking halfway, and adding the tortillas to warm through for the last 2 minutes.
3. Meanwhile, peel and finely dice the watermelon, finely chop the coriander stalks, reserving the leaves, deseed and finely chop the chilli, then squeeze over half the lime juice, add ½ a tablespoon of extra virgin olive oil, gently toss together, and season to perfection.
4. Remove the tortillas and sweet potato chunks and carefully remove the shelf. Roughly chop the coriander leaves and add most of them to the beans, reserving a few for garnish. Roughly mash the beans to create a thick saucy consistency, season to perfection, then spoon over the tortillas.
5. Top with the sweet potato chunks and watermelon salsa, crumble over the feta, and sprinkle over the reserved coriander leaves. Serve with lime wedges.

This is a 1-drawer air-fryer recipe.