Sweet potato and black bean tacos

Method

1. Set the oven to 220°C (200°C fan). Peel the sweet potato, cut it into 1.5 cm cubes and toss on a tray with the olive oil, cumin, smoked paprika and a pinch of salt.
2. Roast for 25 minutes, turning once, until soft with caramelised edges.
3. Slice the red onion thinly and leave it to pickle in a small bowl with the juice of half the lime and a pinch of salt.
4. Drain and rinse the black beans. Warm them in a small pan with 3 tbsp of water and a pinch of salt for 5 minutes, mashing a few.
5. Halve, stone and slice the avocado, and roughly chop the coriander.
6. Warm the corn tortillas one at a time in a dry frying pan, 20 to 30 seconds a side, then wrap them in a clean tea towel to keep them soft.
7. Fill each tortilla with beans, sweet potato, avocado, pickled onion and coriander. Serve with the rest of the lime in wedges.

Tip Pickle the onion first and it only improves. Leftovers keep a few days in the fridge for sandwiches and salads.

Photo made with AI.

From Nosha · nosha.app