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Sweet Potato and Black Bean Tacos
Mexican

Sweet Potato and Black Bean Tacos

Sweet potato roasted with cumin and chilli, piled into tortillas with black beans, lime slaw and yogurt.

Total
40 min
Prep
12 min
Cook
28 min
Serves
4
  • vegetarian
  • healthy
  • cheap

Ingredients

For 4 servings

  • sweet potato24 oz
  • black beans2½ cup
  • corn tortillas12 piece
  • plain yogurt8 tbsp
  • red cabbage2½ cup
  • red onion1 piece
  • lime2 piece
  • garlic4 clove
  • ground cumin4 tsp
  • chili powder3 tsp
  • smoked paprika2 tsp
  • olive oil4 tbsp
  • fresh cilantro4 tbsp
  • salt2 tsp

You'll need

oven · baking sheet · skillet · bowl

Method

  1. Heat the oven to 425 F. Cut the sweet potato into small cubes so they roast rather than steam.

    6 min · prep

  2. Toss with oil, cumin, chilli powder, paprika and salt and spread on a baking sheet in one layer.

    3 min · toss

  3. Roast 25 minutes, turning once, until the edges catch and darken.

    25 min · bake

  4. Shred the cabbage and slice the onion thin. Toss with lime juice and salt and leave it to soften.

    5 min · toss

  5. Warm the beans through in a small pan with a little of their liquid and a pinch of cumin.

    4 min · simmer

  6. Stir grated garlic and lime into the yogurt. Char the tortillas in a dry pan, 30 seconds a side.

    4 min · prep

  7. Build: tortilla, beans, sweet potato, slaw, yogurt, cilantro.

    3 min · prep

Serving suggestion

The slaw needs ten minutes in the lime before it is any good — make it first, not last.

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