Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

Serves 8 tacos
Diet VV/ GF/ RSF
Time 55

These sweet potato and black bean tacos are extremely customisable, easy to prepare and delicious.

Produce

Tortillas

8 — Corn Tortillas

Roasted Sweet Potatoes

3 medium — Sweet potatoes, peeled and cut into cubes

2 tbsp — Extra virgin olive oil

¼ tsp — Sea salt

Black Beans

2 cans — Black beans, rinsed and drained

1 — Onion, diced

1 tbsp — Olive oil

2 tsp — Cumin

Sea salt

Specifications

Roasted Sweet Potatoes

Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper. Toss the sweet potatoes with olive oil and salt. Arrange in a single layer on the baking tray. Bake for approximately 40 minutes or until the sweet potatoes are tender and caramelising at the edges. Remember to toss halfway.

Black Beans

Add olive oil to a large saucepan and warm over medium heat. Add the onions and a sprinkle of salt. Cook and stir occasionally for approximately 5 minutes (until the onions are translucent). Add the spices and cook for another minute while stirring. Pour in the beans and water. Then stir and cover for another 5 minutes. Remove from heat and season with salt and pepper.

Tortillas

Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm up each side. Stack the warmed tortillas on a tortilla warmer and cover with a tea towel to keep warm.

Assemble

Spread black beans down the middle of each tortilla, then top with some sweet potatoes. Add your favourite toppings and serve.