Chipotle sweet potato and black bean tacos

Serves: 4

 

INGREDIENTS

2 tablespoon olive oil

1 red onion, diced

Medium sweet potato, peeled and cut into ¼” cubes

2 cloves of garlic

1 tsp ground cumin

1 tsp ground cinnamon

1 tbsp chipotle paste

2 tbsp tomato puree

Tin of black or kidney beans

Juice from one lime

8 tortillas

For the salsa

1 avocado

spring onions

2 ripe tomatoes

2 limes

¼ teaspoon salt

handful of coriander

 

METHOD

Heat olive oil over medium heat in a large frying pan. Add the onion and let cook until it begins to soften. Next, stir in sweet potatoes, garlic, cumin and cinnamon and continue to cook for another 3-4 minutes.

Then stir in the tomato puree and tinned beans along with their liquid and around 100ml of water.

Season with salt and pepper and bring to a simmer for around 20 minutes until the potato is cooked through.

Next up, make the salsa. Lightly mix the salsa ingredients together with the juice of half a lime and 2tbsp of olive oil.

Spoon some sweet potato ad chipotle bean mixture over a tortilla, add the avocado mixture and tuck in.

 

Recipe credit: Jo Pratt