Olive Magazine
Tacos featuring sweet potato, black beans and coriander salsa

Sweet potato and black bean tacos

Published: October 7, 2019 at 4:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal570
fat19g
saturates3.6g
carbs78.5g
sugars19.7g
fibre12.3g
protein15.1g
salt1.3g
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Try these sweet potato tacos, then check out our healthy tacos, vegan tacos, halloumi tacos and more tacos recipes.

Ingredients

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

CORIANDER SALSA

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