Sweet potato bean tacos
Keeping things spicy and different as we go through these strange times can be a challenge. Cooking from scratch and aiming to include lots of different colours can only help the enjoyment of your meals and support a stong and healthy immune system. This easy meal is a perfect solution. Remember as with most of my recipes, you can swap in and out different ingredients for what you have in your fridge/cupboards. Frozen and tinned veggies all count towards your five plus a day.
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Sweet potato bean tacos
Keeping things spicy and different as we go through these strange times can be a challenge. Cooking from scratch and aiming to include lots of different colours can only help the enjoyment of your meals and support a stong and healthy immune system. This easy meal is a perfect solution. Remember as with most of my recipes, you can swap in and out different ingredients for what you have in your fridge/cupboards. Frozen and tinned veggies all count towards your five plus a day.
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| Servings | Prep Time |
| 4people | 15-20minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 1medium/large sweet potatoPeel and steam/boil – first job to do
- 1-2med/large oniondice
- 2-4cloves garlicpeel and chop finely
- 1medium sweet red pepperdeseed and chop
- 1medium auberginechop into small squares
- 2-3tbsp frozen peasany frozen veggies can be added e.g sweetcorn
- 1tin mixed beansor 100g soaked and boiled dried beans
- 1medium lemon or lime
- 1/2 tsp of each, smoked paprika, cumin, chilli, oregano, cocoa powderOR 2 tbsp taco seasoning
- 1tsp cayenne pepper/chipotleoptional for extra spice
- 1pinch sea salt and black pepper
- optional tsp onion powder
- 4-6small/medium wraps of your choice
- optional to serve spring onion, avocado and tomatoes
Instructions
- Firstly, peel the sweet potato (You can season and spice the skins and roast in the oven) and chop into squares – boil or steam for 8-10 minutes until slightly softened
- Chop and prepare all other ingredients – place the onion and garlic in wok/large pan on a low heat – add a touch of water if they start to stick
- After a few minutes add the spices to the onion mix, then add the veggies and beans – stir well
- Next add the cooked sweet potato to the veggies and stir gently to incorporate all the flavours – if it seems a little dry add a small bit of water to help the cooking process
- Place the wraps in the oven to heat a little, and optional, spread with mashed avocado before adding the sweet potato bean filling, and squeeze lemon/lime juice over (pinch of sea salt if needed to taste)
- Optional serving: sprinkle over spring onions and chopped cherry tomatoes – Enjoy! xxx