Black Bean & Sweet Potato Vegetarian Tacos
- Preheat oven to 180°C.
- Place all the seasoning ingredients into a large bowl and mix. Add the cubed sweet potato, quartered red onion, cob of corn, capsicum, cherry tomatoes and garlic to the mix and toss to coat.
- On a lined tray tossed the seasoned ingredients and roast for 25mins until sweet potato is almost cooked. Remove the garlic after 25 mins. Add the black beans and chickpeas and stir through the mix to pick up the pan juices. Cook for a further 5-8 mins.
- GUACAMOLE: Add the peeled roasted garlic, avocado, coriander, lime juice and coconut kefir or yogurt to a small bowl. Mash all ingredients together and set aside.
- Remove the pan from the oven and slice the kernels from the corn, tossing them through the pan.
- Serve the taco filling in cos lettuce leaves, with the guacamole, optional fresh coriander, pomegranate arils and fresh chilis.
SHORT DESCRIPTION
Beautiful, fresh and healthy recipe for summer that the whole family will love! Filled with seasoned spiced vegetables and our Organic Black Beans, and topped with easy, yummy guacamole!
DESCRIPTION
- Preheat oven to 180°C.
- Place all the seasoning ingredients into a large bowl and mix. Add the cubed sweet potato, quartered red onion, cob of corn, capsicum, cherry tomatoes and garlic to the mix and toss to coat.
- On a lined tray tossed the seasoned ingredients and roast for 25mins until sweet potato is almost cooked. Remove the garlic after 25 mins. Add the black beans and chickpeas and stir through the mix to pick up the pan juices. Cook for a further 5-8 mins.
- GUACAMOLE: Add the peeled roasted garlic, avocado, coriander, lime juice and coconut kefir or yogurt to a small bowl. Mash all ingredients together and set aside.
- Remove the pan from the oven and slice the kernels from the corn, tossing them through the pan.
- Serve the taco filling in cos lettuce leaves, with the guacamole, optional fresh coriander, pomegranate arils and fresh chilis.
INGREDIENTS
400g tin Organic Black Beans, rinsed and drained
1 large sweet potato, peeled and cubed (approx 400g)
1/2 tin chick peas, rinsed and drained (200g)
1 cob of corn, husk removed
1 small red capsicum, sliced
1 red onion, quartered
10 cherry tomatoes, halved
1 clove garlic, skin left on
8 large cos lettuce leaves, for serving
Seasoning
1 tsp ground cumin
1/2 tsp hot paprika (or adjust to taste)
1/4 cup fresh coriander, finely chopped
1 lime, juiced
2 Tbs virgin coconut oil
1/2 tsp salt
Easy Guacamole
1 small avocado
1/2 lime (juiced),
1 Tbs Greek yoghurt or Coconut Kefir
1/2 cup chopped fresh coriander
roasted garlic clove (from above)
