a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

c) Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

a) Drain and rinse the black beans in a sieve.

b) Peel and grate the garlic (or use a garlic press).

c) In a medium bowl, roughly mash two thirds of the black beans with the back of a fork, leaving the other third whole.

d) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, stir in the garlic and Central American style spice mix, cook for 1 min.

a) Add the whole and mashed black beans, veg stock paste, water for the beans (see ingredients for amount)and half of the chipotle paste (add less if you prefer things milder) to the pan. Season with salt and pepper. 

b) Bring to the boil, then reduce the heat and cook until thickened, 5-6 mins, stirring occasionally. TIP: Add a splash of water if the sauce becomes too thick.

a) Lay the tortillas (2 per person) onto a large baking tray in a single layer and rub each with a little oil. Season with salt and bake on the middle shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

a) Meanwhile, cut the tomato into 2cm chunks.

b) Cut the lime into wedges (see ingredients for amount).

c) In a medium bowl, add the tomato chunks, lime juice from a lime wedge, sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper. Toss to coat. 

d) In a small bowl, mix together the mayo (see pantry for amount) and remaining chipotle paste.

a) Just before you're ready to serve, toss the rocket in with the tomato chunks.

b) Transfer your tostadas to your serving plates. Spoon over the black beans and sweet potato.

c) Top with the tomato and rocket salad, crumble over the Greek style salad cheese and drizzle over the chipotle mayo.

d) Serve with any remaining lime wedges alongside. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!

Enjoy!