Dr Mobeus
Smoky Sweet Potato Tacos
Sweet potato tacos are proof that meat-free does not mean boring. Sweet potatoes roast up beautifully with smoky paprika and cumin – they go slightly crispy at the edges and soft in the middle, which is exactly the texture you want in a taco filling. At 63p per portion this is cheaper than most ready meals and way more interesting. The black beans add protein and substance so you actually feel full afterwards. The combination of smoky sweet potato, creamy beans and melted cheese in a warm tortilla is genuinely something you would pay good money for in a restaurant.
Smoky Sweet Potato Tacos
Ingredients
Method
- Preheat the oven to 200C/180C fan/Gas 6. Toss the sweet potato cubes and onion wedges with the oil, smoked paprika, cumin, chilli powder and a good pinch of salt.
- Spread on a baking tray and roast for 20-25 minutes until the sweet potato is tender and slightly crispy at the edges.
- Warm the black beans in a small pan or microwave. Season with salt and pepper.
- Warm the tortillas in a dry pan for 30 seconds each side.
- Fill the tortillas with roasted sweet potato, black beans, diced tomato and grated cheese. Add a dollop of yoghurt and a drizzle of hot sauce.
Tips and Variations
Cut the sweet potato fairly small so it cooks quickly and evenly. Any beans work – kidney beans or pinto beans are good substitutes. Add a squeeze of lime juice over the filling if you have one. No sweet potatoes? Butternut squash works with the same method. These are brilliant for using up whatever cheese and veg you have in the fridge.
