There’s something so satisfying about really good tacos, loaded with veg, greens and some smashed avo. They’re hearty, yet wholesome at the same time. By choosing good-quality ingredients, Mexican doesn’t have to be resigned to a cheat day meal – it can really be an every day staple.
Which brings us to these sweet potato and black bean tacos. They are so simple to make. You just have to heat, assemble and eat. They look and taste impressive with minimal effort – which let’s be honest, we’re really keen on.
These colourful tacos are great for a weeknight dinner or as part of a bigger spread for a party. You can even leave the ingredients in separate bowls and get your guests to build their own tacos. Bonus: they’re vegan and gluten-free friendly, if you use authentic 100% corn tortillas. Seriously, don’t skimp on the tortillas here.
This recipe will make 4 really hearty tacos – which is enough for about two hungry people. Alternatively, you could stretch it out to six smaller tacos. The recipe is easy to double or triple, too.
Sweet Potato & Black Bean Tacos
Makes 4 hearty tacos
- 1 tbs olive oil
- 1 x 400g can of black beans, drained and rinsed well
- Salt and pepper, to taste
- 4 corn tortillas (aim for ones made from corn and sea salt – most grocers and health food stores will have them)
- 1 x large sweet potato, cut into cubes and roasted
- ½ avocado, smashed
- 1 large handful of rocket
- Small handful of coriander leaves
- Hot chilli sauce, to taste
- 1 lime, halved
- Warm olive oil in a pan over medium heat on the stove. Add black beans and a splash of water. Heat over the stove until warm. You may need to add a splash more water if the beans stick to the pot. Remove from the heat and place in bowl. Season to taste. You can also just warm the beans in the microwave, if you’d prefer.
- Warm corn tortillas on a grill pan – or as per packet instructions. Assemble tacos by putting a small portion each of rocket, black beans, sweet potatoes and avocado into each taco. Top with coriander, hot chilli sauce to taste and a squeeze of lime.