sweet-potato-and-black-bean-whole-wheat-tacos

Sweet Potato and Black Bean Whole Wheat Tacos

Roasting sweet potatoes give them a delicious sweet caramelized flavour which balances well with the savoury black beans.
  • 55 Minutes Total Time
  • Mild Spice Level
  • 14 Ingredients
  • 4 Servings

Ingredients

  • 600g sweet potatoes, peeled and cut into 1 cm cubes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 padron peppers, deseeded and roughly chopped
  • 1 red onion, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle powder
  • 1/2 tin (400g) Old El Paso™ Black Beans, drained and rinsed
  • 8 Old El Paso™ Stand 'N' Stuff Whole Wheat Soft Tortillas
  • 2 spring onions, trimmed and chopped
  • 3 tablespoons roasted pumpkin seeds

Instructions

  • Preheat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Spread the sweet potatoes on a large rimmed baking sheet. Drizzle over 1 tablespoon of the oil and season with half the salt and pepper. Toss to coat. Roast for 35-40 minutes until tender and lightly browned.
  • Mix together the lime juice and honey in a small bowl.
  • Heat the rest of the oil in a large non-stick frying pan over a medium heat. Add the pradon peppers and onion and cook for 3 minutes. Stir in the oregano, chipotle powder and remaining salt and pepper and cook for a further 2-4 minutes, stirring until the onions are tender.
  • Add the roasted sweet potatoes and black beans to the frying pan and cook for a further 3-4 minutes, stirring frequently until beans are heated through. Meanwhile, heat the tortillas as directed on the packaging.
  • Divide the vegetable mixture between the tortillas and drizzle a little of the lime and honey dressing over each. Scatter over the spring onions and roasted pumpkin seeds.