Complete recipe
Sweet potato & black bean tacos
Roasted sweet potato and warm black beans tucked into soft tortillas.
35 minutes4 servingseasylow budget
Ingredients
- Sweet potato500 g · peeled and cut into 1.5 cm cubes
- Black beans1 can · 400 g, drained and rinsed
- Tortillas8 small · soft tortillas
- Lime · optional1 · cut into wedges
- Cumin · optional1 tsp · ground
- Cabbage · optional1 cup · finely shredded
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Heat oven to 220°C / 425°F.
- Peel and cube sweet potato. Drain and rinse beans.
- Prepare lime and cabbage if using.
- Toss sweet potato with a little oil, salt and cumin if using. Spread on a tray and roast for 20–25 minutes, turning once, until tender and browned.
- Heat beans in a saucepan with a splash of water over medium heat for 4–5 minutes until hot. Mash a few to thicken.
- Warm tortillas in a dry skillet. Fill with sweet potato and beans, then finish with cabbage and lime if using.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.