We are big fans of Mexican in our house. With my parents both being vegetarian I now make these bean and sweet potato tacos more often than beef tacos.
They are spicy, sweet with the addition of the potato, and the choice of toppings is endless.
My favourite toppings are fresh coriander and sliced avocado.
- 1 ½ tbsp. olive oil
- 1 large sweet potato, cut into thin battens
- 1 yellow onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red bell peppers, finely chopped
- 1 birds eye chilli
- 1 tsps. cumin
- 1 tsp chilli powder
- ½ tsp paprika
- 1 can of kidney beans, drained and rinsed
- 1 can of black-eyed beans, drained and rinsed
- 200ml can of chopped tomatoes
- Juice from ½ lime, cut the other half into wedges for serving
- Salt and pepper
- 10 taco shells
- Iceberg lettuce
- Grated cheese
- Sliced avocado
- Sweet corn
- Fresh coriander
- Sour cream
Preheat the oven to 180°C.
Toss the sweet potato in ½ tbsp. olive oil and arrange on a baking tray. Bake for 35 to 40 minutes, until the edges begin to brown.
Heat 1 tbsp. olive oil in a pan on medium heat. Add the onions, garlic, peppers and chilli and sauté for 4 to 5 minutes.
Add the spices and cook until fragrant, approx. 30 seconds.
Add the beans and chopped tomatoes. Reduce the heat and cook for 6 to 8 minutes, until thick.
Stir in the lime juice and use the back of the spoon to roughly mash the beans.
Prepare the taco shells as per packet instructions.
Layer each shell with crisp iceberg lettuce, topped with the spiced bean mixture and then a handful of sweet potato fries.
Serve with a variety of additional toppings.
This recipe for bean and sweet potato tacos will serve 3 to 4 people.