Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

Turn your tacos meat-free with spiced sweet potatoes and black beans topped with a zingy coriander salsa


  • Sweet potatoes 2 large, peeled and cut into bite-sized chunks
  • Olive oil 2 tbsp
  • Smoked paprika 1⁄2 tsp
  • Dried chilli flakes 1⁄2 tsp
  • Cumin seeds 1⁄2 tsp
  • Black beans 400g, rinsed and drained
  • Corn tortillas 8, warmed
  • Natural yogurt 100ml
  • Chilli sauce to serve

Coriander Salad

  • Coriander a small bunch, chopped
  • Jalapeño or green chilli 1, finely chopped
  • Spring onions 4, chopped
  • Avocado 1, diced
  • Lime 1, juiced



Heat the oven to 200C/fan 180C/gas 6. Put the sweet potatoes on a non-stick baking tray, drizzle over the oil then sprinkle with the spices, lots of seasoning and toss. Bake for 15-20 minutes or until the potatoes are tender, then tip in the beans and cook for another 5 minutes to heat through.


To make the salsa, toss together the ingredients with a pinch of salt.


Divide the sweet potato mixture between the tortillas, top with salsa, a little yogurt and some chilli sauce, then roll up and eat.