Black Bean Sweet Potato Tacos
INGREDIENTS
- 600g sweet potato, cubed
- 1 can (400g) black beans
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 8 small corn tortillas
- 1 avocado, sliced
- 1 lime, juiced
- Pickled red onion (see appetizer recipe)
- 1 tbsp olive oil
NUTRITION
Per serving
420
Calories
15g
Protein
70g
Carbs
9g
Fats
METHOD
1
Roast the sweet potato
Toss cubes with oil, paprika, cumin and salt. Roast at 220C for twenty-five minutes until charred at the edges.
2
Warm the beans
Drain the beans and warm with a splash of water for three minutes. Lightly mash with a fork.
3
Toast the tortillas
Warm the tortillas in a dry pan for thirty seconds per side until pliable.
4
Build
Spoon beans onto each tortilla, add sweet potato, avocado, pickled onion. Squeeze with lime.
VEG.ARMY TIP
Char one chipotle in adobo and chop it through the beans — instant smoky depth.
