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Black Bean & Sweet Potato Tacos with Chipotle Crema
Smoky roasted sweet potato and spiced black beans piled into warm tortillas with crunchy slaw and a cooling chipotle crema.
- 1 pc sweet potato
- 400 g black beans
- 6 pc corn tortillas
- 1 tbsp chipotle in adobo
- 100 g soured cream
- 1 pc lime
- 150 g red cabbage
- 10 g fresh coriander
- ½ pc red onion
- 1 pc avocado
- 1 tsp ground cumin
- 1 tsp smoked paprika
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Add to a shopping listHow the shopping list works →For the roasted vegetables and beans
- Step 1
Preheat the oven to 200°C (fan). Cut the sweet potato into 2cm cubes and toss with 1 tbsp oil, cumin and smoked paprika; roast for 25 minutes until tender and caramelised, turning halfway.
- Step 2
Warm the black beans in a small pan with a splash of water and a pinch of salt for 5 minutes, lightly mashing a few for texture.
For the crema and slaw
- Step 1
Finely chop the chipotle and mix with the soured cream and a squeeze of lime juice to make the crema.
- Step 2
Thinly shred the red cabbage and red onion, toss with a squeeze of lime and pinch of salt to lightly pickle while you finish the rest.
To assemble
- Step 1
Warm the tortillas in a dry pan for 30 seconds per side.
- Step 2
Slice the avocado.
- Step 3
Fill each tortilla with black beans, roasted sweet potato, cabbage slaw, avocado slices, a drizzle of chipotle crema and fresh coriander leaves.
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