Sweet potato and chipotle bean tacos with chunky avocado salsa

Name: Sweet potato and chipotle bean tacos with chunky avocado salsa
Prep time: 40 min
Total time: 40 min
Yield: Serves 8
Ingredients: 1 x 400 g/14 oz tin kidney or black eye beans, not drained; 1 x 400 g/14 oz tin kidney or black eye beans, not drained; 2 tbsp tomato purée; 1 tbsp chipotle paste; 1 tsp ground cinnamon; 1 tsp ground cumin; 2 cloves garlic, peeled and crushed; 1 medium–large sweet potato, peeled and diced into approx. 1cm/½ inch pieces; 2 limes, cut into wedges; 2 ripe tomatoes, deseeded and diced; 4 spring onions (scallions), finely chopped; 1 large ripe avocado, peeled and roughly chopped; sour cream, to serve; 8 corn tortillas; flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; handful chopped coriander (cilantro); 2 tbsp extra virgin olive oil; 2 tbsp olive oil; 1 red onion, chopped

Preparation info

Difficulty
Easy
Ready in
40 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

These tacos are proper feel-good food. Put the toasted tortillas in the middle of the table and everyone can start to pile on the smoky, spiced potato and beans, chunky avocado salsa, fresh coriander, a squeeze of lime and big dollop of sour cream. Eating them with grace is impossible, but no one will care as they’ll be too busy getting stuck into their own.

Ingredients

Sandwich
Gluten-free
Vegetarian

Ingredients

Method