Black Bean & Sweet Potato Tacos
PREP 20 MIN•COOK 20 MIN
Number of servings
1⁄4 avocado (medium)
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)
150g sweet potatoes, orange peeled & diced
1 tbs tomato paste
1 cup (250ml) water
1 tin of black beans (400g tin) drained & rinsed
2 corn tortillas, large (40g ea) (or wheat)
150g red cabbage shredded
1⁄4 bunch of fresh coriander (80g bunch) chopped
Mash avocado and lime juice in a small bowl, season and set aside.
Heat a large non-stick frypan 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, pan-fry tortillas in a separate non-stick frypan to warm through.
Divide cabbage between tortillas and top with sweet potato mixture, avocado and coriander to serve.
1732 kJ / 414 cals
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