Mexican Black Bean and Sweet Potato Tacos with Lime Crema
Roasted sweet potato cubes with cumin and chilli, tossed with black beans, in corn tortillas topped with lime soured cream and coriander.
- 300 g sweet potato
- 400 g tinned black beans
- ½ whole onion
- 2 whole garlic cloves
- 1 tsp ground cumin
- ½ tsp chilli powder
- 100 ml soured cream
- 1 whole lime
- 8 whole corn tortillas
- 15 g fresh coriander
- 2 tbsp vegetable oil
- 1 pinch sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Peel and cut sweet potato into 1 cm cubes. Toss with 1 tbsp oil, salt and pepper. Roast on a baking tray at 200°C for 25 minutes until golden and tender.
- Step 2
Step 2: Meanwhile, finely chop onion and mince garlic.
- Step 3
Step 3: Make lime crema: whisk soured cream with juice of half the lime and a pinch of salt. Set aside.
- Step 4
Step 4: Heat remaining oil in a pan over medium heat. Add onion and cook for 3 minutes until softened.
- Step 5
Step 5: Add garlic and cook for 1 minute until fragrant.
- Step 6
Step 6: Stir in cumin and chilli powder, cook for 30 seconds.
- Step 7
Step 7: Add drained and rinsed black beans. Mash roughly with a fork, leaving some beans whole for texture.
- Step 8
Step 8: Cook beans for 5 minutes, stirring occasionally, until heated through. Season with salt and pepper.
- Step 9
Step 9: Warm tortillas in a dry pan for 30 seconds each side.
- Step 10
Step 10: Assemble tacos: spread lime crema on each tortilla, add black bean mixture and roasted sweet potato.
- Step 11
Step 11: Chop fresh coriander and scatter over tacos. Squeeze remaining lime juice over top.
- Step 12
Step 12: Serve immediately.
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