Sweet Potato and Black Bean Tacos Recipe

Sweet potato and black bean tacos

  • serves 4
  • Easy

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

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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.

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Nutritional Information

  • Kcals 570
  • Fat 19g
  • Saturates 3.6g
  • Carbs 78.5g
  • Sugars 19.7g
  • Fibre 12.3g
  • Protein 15.1g
  • Salt 1.3g
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