Author Notes
Soft tacos with maple chilli roasted sweet potato, black beans, tomatoes, avocado, sour cream & cilantro —A Splash of Vanilla
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Ingredients
- Roast sweet potato
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14 ounces
sweet potato, peeled and diced fairly small
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2 tablespoons
maple syrup
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2 tablespoons
grapeseed oil
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1 pinch
chilli flakes
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Freshly ground sea salt & black pepper
- Taco filling
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20 milliliters
grapeseed oil
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1
onion, diced
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2
cloves garlic, crushed
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1
fresh chilli, diced OR chilli flakes
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2 teaspoons
ground cumin
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1/4 teaspoon
ground coriander
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1/8 teaspoon
paprika
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Freshly ground sea salt & black pepper
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3 tablespoons
tomato paste (low or no sodium)
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14 ounces
tin black beans, rinsed and drained
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14 ounces
tin crushed tomatoes
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8
small soft tacos
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4
lime halves
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1
large avocado
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4 ounces
sour cream
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Fresh cilantro or flat leaf parsley, chopped
Directions
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Preheat oven to 200C. Place baking paper over base of a flat baking pan.
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Add maple syrup, oil, chilli and seasoning to a bowl and stir to combine. Toss with diced sweet potato until well covered. Spread over the prepared baking pan, evenly spaced out and roast for 35-40 minutes, or until caramelised and cooked through. It’s a good idea to turn them over around half way through but not completely necessary.
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Once removed from the oven, use some tongs to move the pieces through the maple syrup mixture on the base of the pan.
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Meanwhile, add oil, onion, garlic, spices and seasoning to a medium/large, heavy based saucepan. Bring to high heat then turn down to lowish heat and sauté with the lid on for 8 minutes, stirring regularly until onion is transparent.
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Turn heat up to medium/high. Add tomato paste and cook down for a minute. Add tomatoes and bring to a simmer on medium heat and continue to cook, uncovered or with the lid to the side, for 15-20 minutes or until reduced a bit and thickened.
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Just before the end of cooking time, add the black beans and stir to combine, heating through. Add further seasoning if you like.
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Take off the hotplate and allow to sit uncovered for 5 minutes.
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Layer the black bean mixture, a squeeze of lime juice, roast sweet potato, avocado, sour cream and herbs onto the soft tacos.
Serves: 4 (2 small tacos each)
Note: Black bean tomato filling can be made in advance or frozen.
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