Sweet potato and black bean tacos

Sweet potato and black bean tacos

Ingredients

serves 2
  • •1 large sweet potato, chopped
  • •2 tbsp olive oil
  • •1 small red onion, sliced
  • •1 garlic clove, minced
  • •1 pepper, chopped
  • •1 400g can black beans, drained and rinsed
  • •80g sweetcorn
  • •2 tomatoes, chopped
  • •1 tsp turmeric
  • •1 tsp smoked paprika
  • •½ tsp chilli powder
  • •½ tsp cumin
  • •Juice of ½ lime
  • •Handful fresh coriander, chopped
  • •4–6 taco wraps, warmed

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. On a prepared baking tray, brush the sweet potato with 1 tbsp olive oil, then roast for 20 minutes or until softened.
  2. 2. In a large frying pan, heat 1 tbsp olive oil. Add the onion and cook for a few minutes, followed by the garlic and red pepper. Cook for a few minutes until the onion starts to soften. Stir in the spices.
  3. 3. Add the beans, sweetcorn, tomatoes and lime juice, and continue to cook on a medium heat for 5–10 minutes. Add a few tbsp water if needed.
  4. 4. Stir in the coriander.
  5. 5. Assemble the tacos and serve with guacamole (see recipe).
Baker Beanie Author

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