Black Bean & Sweet Potato Tacos

PREP 20 MIN
•
COOK  20 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Mash avocado and lime juice in a small bowl, season and set aside.

2

Heat a large non-stick frypan over medium heat and cook onion for 5 minutes until soft.

3

Add garlic and cook for another minute until fragrant.

4

Add spice, sweet potato and tomato paste and cook, stirring for another minute. 

5

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.

6

Stir through beans and cook for a few minutes more to heat through.

7

Meanwhile, pan-fry tortillas in a separate non-stick frypan to warm through.

8

Divide cabbage between tortillas and top with sweet potato mixture, avocado and coriander to serve. 

Nutritional Informationper serving

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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