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Avocado and sweet potato tacos


Serves: 4
timePrep time: 25 mins
timeTotal time:
Avocado and sweet potato tacos
Recipe photograph by Lauren McClean

Avocado and sweet potato tacos

A mouthwatering mix of Mexican-inspired flavours makes these veggie tacos irresistible

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Ingredients

  • 1 sweet potato, peeled and cubed
  • 2 tbsp olive oil
  • ó teaspoon chilli powder
  • 1 x 380g carton black beans, drained and rinsed
  • 125g Greek yogurt
  • 1 small avocado, peeled, stone removed, and roughly chopped
  • 1 garlic clove, chopped
  • juice of 1 lime, plus lime wedges, to serve
  • 12 small tortillas (or 4 large)
  • coriander leaves, to serve
Optional toppings
  • 1 small avocado, diced
  • 2 spring onions, trimmed and sliced
  • 50g feta cheese, crumbled

Step by step

  1. Preheat the oven to 200°C, fan 180°C gas 6, and line a large baking tray with baking paper. Toss the sweet potato with the olive oil and chilli powder, then season and spread over the baking tray. Roast for 20-25 minutes until golden brown. 
  2. Gently heat the black beans in a pan with 2-3 tablespoons water, until piping hot. While the sweet potato and beans are cooking, combine the yogurt, avocado, garlic and lime juice in a small food processor and pulse until smooth. Season to taste and chill until ready to use.
  3. Warm the tortillas, then assemble the tacos with a scoop of the avocado yogurt sauce, followed by the roasted sweet potato, black beans and any of the toppings of your choice. Finish with coriander and wedges of lime.

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