Sweet Potato and Black Bean Tacos

Give this Must-try and meat free dish a go, these tacos deliver plant-powered goodness in every bite. So simple and quick, great for those evenings where you are struggling for time to cook.

INGREDIENTS

• 500g sweet potatoes (approximately 1½ medium sweet potatoes), peeled and chopped into 2cm cubes

• 1 tbsp extra virgin olive oil

• 1 brown onion, finely diced

• 2 cloves garlic, crushed

• 1 x 400g tin black beans, drained and rinsed

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp maple syrup

• 1 large avocado, mashed

• 6 soft corn tortillas

• ½ bunch coriander

• 1 lime, cut into wedges

• 1 jalapeño, sliced

METHOD

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

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

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

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

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

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

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

8. Meanwhile, heat the tortillas according to package directions.

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

Source: A Better Choice