Smoky Black Bean & Sweet Potato Tacos
30 min · Easy
#budget#kid-friendly#mexican#vegan
Caramelised cubes of smoky sweet potato and cumin-spiced black beans, folded into warm tortillas with creamy avocado, lime and fresh coriander. A meat-free taco night the whole table fights over.
Ingredientsfor 4 portions
- 500 g Sweet Potatoes, peeled and cubed
- 480 g Black Beans, Canned and Drained, drained
- 8 tortilla Corn Tortillas
- 5 g Smoked Paprika
- 5 g Ground Cumin by Great Value
- 30 g Olive Oil
- 1 Lime
- 60 g Red Onions, finely diced
- 1 Avocado, sliced
- 15 g Cilantro, chopped
Steps
- Toss the sweet potato cubes with the oil, smoked paprika and cumin, then roast at 220°C for 20–25 minutes until caramelised and tender at the edges.
- Warm the black beans through in a pan with a splash of water and a pinch of salt, mashing a few lightly to bind them.
- Char the tortillas directly over a flame or in a dry pan for a few seconds each side until soft and blistered.
- Squeeze the lime over the roasted sweet potato to wake up the flavour.
- Build each taco with beans, sweet potato, avocado and red onion.
- Finish with plenty of fresh coriander and an extra squeeze of lime.
