Sweet potato and black bean tacos

Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.

Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.

I usually whip up some guacamole to serve with these tacos. A dollop of sour cream or Greek yogurt is nice too.

Sweet potato and black bean tacos
(makes 8)

• 1 Tb sunflower oil
• 1 onion, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 Tb chipotle paste
• 2 tsp maple syrup
• 1 lime, juiced
• 1 1/2 cups cooked black beans (2 tins)
• salt and pepper
• 8 corn tortillas
• fresh coriander leaves, to serve

1. Heat the oil in a frying pan, over a medium-low flame. Add the onion and cook until softened.
2. Add the sweet potato, and cook for five minutes more.
3. Whisk together the chipotle paste, maple syrup and lime juice, then add to the pan along with the black beans and their liquid.
4. Cook uncovered, stirring occasionally, until the sweet potato is cooked through, adding water if the mixture starts to stick.
5. Remove from the heat, adjust the seasoning, cover and set aside.
6. Heat a cast-iron frying pan over a high flame. Dry fry the tortillas on each side until they start to brown and blister.
7. Place a dollop of filling in the centre of each tortilla, sprinkle with coriander leaves, fold in half and serve.

Tags: black beans, chipotle, dairy-free, Mexican food, sweet potatoes, tortillas, turtle beans, vegan, vegetarian