Sweet Potato and Black Bean Tacos
User Reviews
5
Sweet Potato and Black Bean Tacos
Description
The recipe involves roasting cubed sweet potatoes coated in olive oil and fajita seasoning until tender and slightly caramelized. Separately, diced onions and crushed garlic are sautéed until softened, then black beans, sweetcorn, and additional fajita seasoning are added along with lime juice to create a flavorful filling. The cooked sweet potato is combined with this mixture and heated through.
Mini flour tortillas are filled with the sweet potato and bean mix, then topped with crumbled feta cheese, diced avocado, chopped spring onions, and fresh cilantro. Jalapeños and salsa can be added to adjust spice and moisture according to preference. This results in tacos that feature a contrast of textures and flavors, including the sweetness of sweet potato, earthiness of beans, freshness from herbs, and creaminess of avocado and feta.
Practical notes suggest optional additions like honey drizzle for extra sweetness, pine nuts or seeds for crunch, or swapping sweet potato for butternut squash. Leftover roasted sweet potatoes provide ready additions to salads or other meals. These tacos offer a way to enjoy vegetarian-friendly flavors with familiar Tex-Mex seasoning.
Ingredients
- 400 g sweet potato cut into cubes
- 240 g black beans (drained weight)
- 130 g sweetcorn (drained weight)
- 1.5 tablespoon fajita seasoning for the sweet potato
- 1.5 tablespoon fajita seasoning for the beans
- 1 onion finely diced
- 2 garlic crushed, clove
- 1 tablespoon olive oil for the sweet potato
- 1 tablespoon olive oil for the onion
- 8 flour tortilla mini
- 1 lime (juice only)
To serve:
- cilantro fresh
- feta cheese
- spring onion aka scallion
- avocado diced
- salsa
- jalapeños
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 400 g Sweet potato on a baking tray with 1 tablespoon Olive oil and 1.5 tablespoon Fajita seasoning. Stir so all the potato is coated and bake for 30 minutes.
- Heat 1 tablespoon Olive oil in a frying pan and sauté 1 Onion and 2 Garlic clove for 2-3 minutes, or until softened.
- Add 240 g Black beans, 130 g Sweetcorn1.5 tablespoon Fajita seasoning and juice of 1 Lime. 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 to 8 Mini flour tortillas, then top with Spring onion (Scallion), Avocado, Feta and chopped Fresh coriander (cilantro).
- Add Salsa and Jalapeños if required.
Notes
- Drizzle honey over the tacos before serving to add a touch of extra sweetness.
- Sprinkle pine nuts or sunflower seeds over the tacos to introduce a crunchy texture.
- Substitute sweet potato with butternut squash if desired for a variation in flavor.
- Roast extra sweet potatoes for use in salads or quick meals later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 257kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 231mg | 10% |
| Potassium | 678mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 14459IU | 289% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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