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Prep Time: 5 minutes. Cook Time: 30 minutes.
Serves: 3
All Year
Recipe provided by Marika Day for Australian Sweet Potatoes (Sweet Potato and Black Bean Tacos).
Must-try and meat free, these tacos deliver plant-powered goodness in every bite.
Ingredients
- 500g sweet potatoes (approximately 1½ medium sweet potatoes), peeled and chopped into 2cm cubes
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, crushed
- 1 x 400g tin black beans, drained and rinsed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp maple syrup
- 1 large avocado, mashed
- 6 soft corn tortillas
- ½ bunch coriander
- 1 lime, cut into wedges
- 1 jalapeño, sliced
Method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Add cubed sweet potatoes onto a baking tray and toss with half the olive oil and season with salt and pepper.
- Place into a preheated oven and cook for 20 minutes or until browned and cooked through.
- Meanwhile, in a large pan over medium heat add remaining olive oil and diced onion.
- Cook for 4-5 minutes or until it begins to soften. Add garlic and black beans and cook for a further 2-3 minutes.
- Remove sweet potato from the oven and add to black beans in the pan.
- Add spices and maple syrup and toss for 1-2 minutes or until fragrant.
- Meanwhile, heat the tortillas according to package directions.
- Serve tacos with sweet potato mix, avocado, coriander, lime wedges and sliced jalapeños.