Sweet Potato & Black Bean Tacos with Pineapple Salsa

Wow! These vegan tacos and are absolutely DELICIOUS! There are a couple of moving parts, and they can be a little time consuming but trust me, they’re WORTH it! In fact, we’ve even paired a gin with this recipe, so if you’re partial to gin, you’ll love this too!

Course Main Course
Cuisine Mexican
Keyword tacos, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 404 kcal

Ingredients

For the Sweet Potato

  • 1 kg sweet potato chopped into 1cm cubes)
  • 3 tbsp olive oil
  • 1 tsp hot, sweet or smokey paprika

For the Salsa

  • 400g tin black beans
  • 250 g fresh pineapple
  • 150 g cherry tomatoes (mixed colours if poss)
  • 1 yellow pepper
  • 1 red onion
  • 150 g tin of sweetcorn
  • 1 clove garlic
  • Juice of 2 limes
  • 1 tsp ground cumin
  • 1 tsp ground coriander

For the Guacamole

  • 2 ripe avocados
  • 2 cloves garlic
  • 1 tsp ground coriander
  • Juice of 1 lime
  • 1 tsp dried chilli flakes or fresh chilli
  • 20 g fresh coriander (medium handful)
  • 8 corn or flour tortillas

Instructions

  1. Preheat your oven to 220 degrees C / Gas 7

  2. Once you have peeled and cubed the sweet potato, put them in a large bowl with the 3 tablespoons of olive oil and the paprika and make sure they are evenly coated. Transfer to a large baking tray and bake for 20-25 minutes until they are golden on the outside.

  3. In the meantime, make the pineapple salsa by rinsing and draining the black beans and corn. Add the fresh pineapple (chop into small pieces), tomatoes (chopped in half), red onion (finely diced), crushed garlic clove. Then add the lime juice, and herbs/spices. Season with salt if needed.

  4. For the guac, put the avocado in a bowl, add the garlic and spices and mash with a fork roughly, leaving chunks of avocado. Add the chilli and season to your own taste.

  5. When the sweet potato is cooked, pile them into the flour tortillas, top with the salsa and guac and enjoy! Add more fresh coriander too - you can never have enough!

  6. Hint: Use a toaster to create taco shells!

See last week’s recipe

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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