Sweet Potato and Black Bean Tacos
Serves: 2
Prep time: 20 minutes
Cook time: 25 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 red onion, cut into wedges
- 600g sweet potato, peeled and cut into cubes
- 3 teaspoons chipotle seasoning
- 1 large avocado, thinly sliced
- 2 baby gem lettuce, leaves separated, washed and dried
- 400g can black beans, rinsed and drained well
- 8 small flour tortillas
- 2 tablespoons pepitas
- Lime wedges, to serve
Yoghurt Sauce:
- 2 tbsp fresh coriander, leaves only, finely chopped, plus extra leaves to garnish
- 1/2 cup natural yoghurt
- 1 tbsp fresh lime juice
- Freshly ground black pepper
Method:
- PREHEAT oven to 200˚C and line a baking tray with baking paper.
- COMBINE olive oil, red onion, sweet potato, and chipotle seasoning in a bowl. Toss to coat.
- TRANSFER vegetables onto prepared baking tray in a single layer and bake for 15-20 minutes, until golden.
- MEANWHILE, combine all the yoghurt sauce ingredients in a small bowl, season and set aside.
- HEAT a frying pan over medium heat, cook the 8 tortillas in batches for 1 – 2 minutes each side until lightly charred. Keep warm wrapped in a clean tea towel, until ready to serve.
- COMBINE the sweet potato and onion mixture with the beans in a bowl and mix well.
- PLACE a few lettuce leaves on each tortilla. Top with the sweet potato mixture and avocado slices.
- DRIZZLE with yoghurt sauce, top with pepitas and garnish with fresh coriander leaves.
- SERVE with lime wedges.
What's Great About It:
This easy and affordable dish makes for a great weeknight dinner the whole family will enjoy. You can swap the chipotle seasoning for taco mix or make your own combination of spices using paprika, cumin and ground coriander.
