Sunday, September 25, 2011

Smoky Sweet Potato and Black Bean Soft Tacos

I always like to keep a few cans of beans in the cupboard as they have to be one of the best things to have a round for last minute unplanned suppers. This is one such dish that I threw together with the few ingredients that I had to hand. It is great with a salad and it went well with my parsnip and apple slaw that I have also published today. To get the smoky taste I thought I would use some Spanish spicy smoked paprika but I am guessing that chipotle chilli would work just as well but is not easy to get hold of in the UK.

Smoky Sweet Potato and Black Bean Soft Tacos (Serves 2)
Can be vegan, vegetarian, dairy free, gluten free
300g/10.5oz /2 cups Sweet potato, peeled and cubed into small pieces
450g/16oz/Can of Black beans, drained
150g/5oz/1 cup Red onion, sliced
1/2tsp Ground cumin seeds
1/4tsp Ground coriander seeds
2tbs Olive oil
1tsp Smoked paprika
Squeeze of lime
Salt & pepper
1-2tbs Fresh cilantro/coriander, chopped
1 avocado, peeled and sliced
4 Gluten free corn tortillas

  • Add 1tbs to a large pan and add the sweet potato and onions and saute until they start to brown and become tender. Add the 2nd tablespoon of oil and add in the cumin and coriander seed and toast and stir to coat the vegetables. Next add in the smoked paprika and black beans and season to taste. Continue to saute until the sweet potatoes are cooked and browned and then take off the heat and add the lime juice and fresh cilantro. 
  • Cook the corn tortillas per instructions on the packet and then fill with the sweet potato and black bean mixture and add the sliced avocado and any other topping and serve.

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