Heat oven to 200C/180C fan/gas 6.

For the quick pickled onion, add the onion, vinegar, sugar, pinch of salt and water to a jar - top up with more water depending on the size of your jar. Shake well and set aside in the fridge until ready to serve.

Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until soft on the inside and slightly crisp on the outer, turning the trays halfway so that the wedges cook evenly.

For the bean mash, add half of the beans to a blender with all of the other ingredients and blitz to a smooth, creamy consistency. Season to taste, adding more lime juice if you like. Add the remaining beans to a mixing bowl, pour over the blitzed bean mash and roughly mix to combine, mashing the beans up a bit as you go - this will give the filling more texture.

Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).

To assemble the tacos, spread a spoonful of the bean mash onto the base of your taco. Top with a couple of the sweet potato wedges, crumble over some feta and a few pickled onions. Bit of hot sauce too if you like it spicy! Finish with a squeeze of lime.