Sweet Potato and Black Bean Tacos
These healthy vegetarian tacos are lightly spiced with Mexican flavours and are topped with fresh avocado and some salsa.
Servings: 4 people
Calories: 257kcal
Ingredients
- 400 g sweet potatoes
- 240 g black beans (drained weight)
- 130 g sweetcorn (drained weight)
- 3 tablespoon fajita seasoning
- 1 onion finely diced
- 2 garlic cloves crushed
- 2 tablespoon olive oil
- 8 mini tortillas
- 1 lime (juice only)
To serve:
- fresh coriander (cilantro)
- feta
- spring onions (scallions)
- avocado diced
- salsa
- jalapenos
Instructions
- Put the sweet potato cubes on a baking tray with half of the oil and half of the Mexican seasoning. Stir so all the potato is coated and bake at 200°C/400°F/Gas 6 for 30 minutes.
- Heat the rest of the oil in a frying pan and sauté the onions and garlic for 2-3 minutes, or until softened.
- Add the black beans, sweetcorn and remaining Mexican seasoning. Mix well and cook for 3-4 minutes. Add the juice of a lime.
- Add the cooked sweet potato and heat through.
- Assemble the tacos by adding some of the bean/potato mixture, then top with chopped spring onion (scallions), cubed avocado, crumbled feta and chopped coriander (cilantro).
Video
Notes
- Add some extra sweetness by drizzling some honey over the tacos before serving.
- You could add some extra crunch to these tacos by sprinkling over some pine nuts or sunflower seeds before serving.
- Why not try something different and swap the sweet potato for butternut squash.
- Make extra of the roasted sweet potatoes, are they are great to have in the fridge to add to salads for lunch.
Nutrition
Serving: 2tacos | Calories: 257kcal | Carbohydrates: 43g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 678mg | Fiber: 11g | Sugar: 7g | Vitamin A: 14459IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 2mg