Sweet Potato And Carrot Tinga Tacos Food

SWEET POTATO TACOS

Sweet potato tacos image

Shake up your midweek meals with these colourful veggie tacos. Omit the feta and soured cream to make them vegan, or use a plant-based alternative

Provided by Esther Clark

Time 50m

Number Of Ingredients 13

Ingredients

1 red onion, sliced
3 limes, juiced
4 sweet potatoes, peeled and cubed
2 tbsp olive oil
2 tsp hot smoked paprika
1 tsp ground cumin
1 tsp ground coriander
400g can of black beans, drained and rinsed
2 ripe avocados, mashed
2 large ripe tomatoes, deseeded and cubed
8 small flour tortillas
50g feta, crumbled (optional)
soured cream and torn coriander to serve (optional)

Steps:

Put the onion in a bowl with two thirds of the lime juice and a tsp of salt. Leave to pickle for an hour.
Heat the oven to 200C/180C fan/gas 6. On a large, flat baking tray toss together the sweet potatoes, oil, spices and some seasoning. Roast for 30-35 mins, turning halfway through, until golden and crispy. Once cooked, toss with the black beans.
Mix the avocado and tomatoes with the remaining lime juice and a pinch of salt. Warm up the tortillas and pile on the sweet potatoes and beans. Top with the avocado, tomatoes and pickled red onion, and crumbled feta, soured cream and coriander, if using.

Nutrition Facts : Calories 643 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 24 grams sugar, Fiber 17 grams fiber, Protein 16 grams protein, Sodium 2.7 milligram of sodium

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