30 Apr

Posted at 18:26h in by Katie

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Marika Day’s Sweet Potato and Black Bean Tacos

April 30, 2021

500 g sweet potatoes (approximately 1.5 medium sweet potatoes), peeled and chopped into 2cm cubes

1 tbsp extra virgin olive oil

1 brown onion, finely diced

2 cloves garlic, crushed

400 g black beans (one tin), drained and rinsed

2 tsp ground cumin

1 tsp smoked paprika

1 tsp maple syrup

1 large avocado, mashed

6 soft corn tortillas

1/2 bunch coriander

1 lime, cut into wedges

1 jalapeno, sliced

1Preheat oven to 200°C and line a baking tray with baking paper.

2Add cubed sweet potatoes onto baking tray and toss with 1/2 the olive oil and season with salt and pepper.

3Place into preheated oven to cook for 20 minutes or until browned and cooked through.

4Meanwhile, in a large pan over medium heat add remaining olive oil and diced onion.

5Cook for 4-5 minutes or beginning to soften. Add garlic and black beans and cook for a further 2 -3 minutes.

6Remove sweet potato from the oven and add to black beans in the pan.

7Add spices and maple syrup and toss for 1-2 minutes or until fragrant.

8Meanwhile heat the tortillas according to package directions.

9Serve tacos with sweet potato mix, avocado, coriander, lime wedges and sliced jalapeños.

Recipe created by Marika Day for Australian Sweet Potatoes

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