Sweet Potato & Black Bean Tacos
Dinner · Mexican · Ready in 35 min · Serves 4
Roasted sweet potato and spiced black beans in warm tortillas with avocado and lime. A satisfying vegan taco night.
Per serving
- Calories
- 380
- Protein
- 15 g
- Carbs
- 56 g
- Fat
- 10 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron24%
- Vitamin D0%
- B120%
- Zinc14%
- Magnesium21%
- Omega-310%
- Folate20%
- Calcium12%
- Potassium22%
- Vitamin C35%
- Vitamin A34%
- Riboflavin6%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 large Sweet potatoes
- 1 tin (400g) Black beans (tinned)
- 8 pieces Small flour tortillas
- 1 large Avocado
- 2 whole Lime
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 15 g Fresh coriander
Method
- 1
Peel the sweet potatoes and dice into 1.5cm cubes. Toss with oil, cumin, smoked paprika, salt, and pepper.
- 2
Preheat the oven to 200°C (400°F / gas mark 6). Spread the cubes on a baking tray and roast for 25 minutes, until the edges are crisp and the flesh is tender.
- 3
Drain and rinse black beans. Add to a small saucepan with a squeeze of lime juice and warm over medium heat for 5 minutes. Lightly mash some beans for texture.
- 4
Dice avocado and toss with lime juice to prevent browning. Roughly chop the coriander. Warm the tortillas in a dry pan for 30 seconds each side.
- 5
Spread a spoonful of mashed beans on each tortilla. Top with the sweet potato cubes, diced avocado, and fresh coriander.
- 6
Arrange tacos on a platter. Serve with remaining lime wedges on the side for squeezing over. Best eaten immediately while tortillas are warm.
