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
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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.
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Step 2
To make the salsa, toss together the ingredients with a pinch of salt.
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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.
Nutritional Information
- Kcals 570
- Fat 19g
- Saturates 3.6g
- Carbs 78.5g
- Sugars 19.7g
- Fibre 12.3g
- Protein 15.1g
- Salt 1.3g