Sweet potato and black bean tacos

Name: Sweet potato and black bean tacos
Total time: 45 min
Yield: serves 4
Ingredients: sweet potatoes 2 large, peeled and cut into bite-sized chunks; olive oil 2 tbsp; smoked paprika 1⁄2 tsp; dried chilli flakes 1⁄2 tsp; cumin seeds 1⁄2 tsp; black beans 400g tin, rinsed and drained; corn tortillas 8, warmed; natural yogurt 100ml; chilli sauce to serve; coriander a small bunch, chopped; jalapeño or green chilli 1, finely chopped; spring onions 4, chopped; avocado 1, diced; lime 1, juiced

45 minutes
serves 4
Easy

Turn your tacos meat-free with spiced sweet potatoes and black beans topped with a zingy coriander salsa

By Janine Ratcliffe

October 7, 2019 at 4:15 pm

Ingredients

sweet potatoes 2 large, peeled and cut into bite-sized chunks
olive oil 2 tbsp
smoked paprika 1⁄2 tsp
dried chilli flakes 1⁄2 tsp
cumin seeds 1⁄2 tsp
black beans 400g tin, rinsed and drained
corn tortillas 8, warmed
natural yogurt 100ml
chilli sauce to serve

CORIANDER SALSA

coriander a small bunch, chopped
jalapeño or green chilli 1, finely chopped
spring onions 4, chopped
avocado 1, diced
lime 1, juiced

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put the sweet potatoes on a non-stick baking tray, drizzle over the oil then sprinkle with the spices, lots of seasoning and toss. Bake for 15-20 minutes or until the potatoes are tender, then tip in the beans and cook for another 5 minutes to heat through.
Step 2

To make the salsa, toss together the ingredients with a pinch of salt.
Step 3

Divide the sweet potato mixture between the tortillas, top with salsa, a little yogurt and some chilli sauce, then roll up and eat.