Black Bean & Sweet Potato Tacos
PREP 20 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
1⁄4 avocado (medium, 8.5 oz)
1 tsp lime juice
salt & pepper, to taste
1 onion finely diced
1 garlic clove minced
1 1⁄2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper)
150g sweet potatoes, orange peeled & diced
1 tbs tomato paste
1 cup (250ml) water
1 can of black beans (14 oz can) drained & rinsed
2 large (1 1/2 oz ea) corn tortillas (or wheat)
150g red cabbage shredded
1⁄4 bunch of fresh cilantro (3 oz bunch) chopped
Mash avocado and lime juice in a small bowl, season and set aside.
Heat a large non-stick skillet over medium heat and cook onion for 5 minutes until soft.
Add garlic and cook for another minute until fragrant.
Add spice, sweet potato and tomato paste and cook, stirring for another minute.
Add water, season and cover with a lid. Reduce to a simmer and cook for 10 minutes until potato is tender and liquid has reduced.
Stir through beans and cook for a few minutes more to heat through.
Meanwhile, fry tortillas in a separate non-stick skillet to warm through.
Divide cabbage between tortillas and top with sweet potato mixture, avocado and cilantro to serve.
Energy (kJ)
1732 kJ / 414 cals
Protein
17.7 g
Fat
9.1 g
Sat. Fat
1.6 g
Carbs
55.1 g
Sugar
13.1 g
Fiber
20.1 g
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