Spicy Sweet Potato + Black Bean Tacos
Author: 
Recipe type: Tacos, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
 
Ingredients
  • Spicy Sweet Potato
  • 1 large sweet potato, peeled and cut into bite size cubes
  • 1 Tbsp coconut oil, melted
  • 2 tsp ground paprika
  • 1 tsp chilli flakes
  • Toppings
  • 200g canned black beans, drained
  • ¾ cup canned corn kernels
  • 1 small cucumber, diced
  • Avocado Dressing
  • 1 ripe avocado, fleshed removed
  • 2 Tbsp olive oil
  • 1 small lime, juiced
  • 1 tsp apple cider vinegar
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • 2-3 Tbsp water
  • Tacos
  • 1 packet hard taco shells, gluten free if preferred*
Method
  1. Sweet Potato
  2. Preheat oven to 200°C (390°F).
  3. Place cubed sweet potatoes in a bowl and drizzle over melted coconut oil. Stir through paprika and chilli flakes, adding more chilli if desired. Mix potato until well coated.
  4. Pour potato into a baking pan or tray, spreading out into one layer. Place in oven and roast for 20-30 minutes or until tender and golden.
  5. Avocado Dressing
  6. Whilst the potatoes are roasting, make your dressing.
  7. Add all dressing ingredients into a blender, blend on high until well combined and smooth. Add a little more water if it’s too thick.
  8. Pour dressing into a clean bowl and refrigerate.
  9. Tacos
  10. When your potatoes are nearly ready, heat up your taco shells according to packet instructions.
  11. Fill taco shells up with sweet potato and top with black beans, corn kernels, diced cucumber and avocado dressing.
  12. Serve and Enjoy!
Notes
Store any leftovers in an airtight container, refrigerated, for 3-4 days.
*I use gluten free hard taco shells which I found at my local health food store.
You’re welcome to add any additional toppings which you like to enjoy with your tacos.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/spicy-sweet-potato-black-bean-tacos/