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Cuban vegetarian tacos

Loaded with cubes of golden sweet potato and smokey black beans. Have this simple, flavour-packed vegetarian dinner on the table in 30 mins.

553 calories per serve

Allergens: Recipe may contain gluten, wheat, sulphites, milk and lactose.

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13 Ingredients


  • 600g sweet potato, peeled, cut into 1cm pieces

  • 1 small red onion, cut into wedges

  • 1 tbps olive oil

  • 3 tsp chipotle seasoning

  • 8 small flour tortillas

  • 400g can black beans, rinsed and drained

  • 2 baby gem lettuce, leaves separated

  • 1 large avocado, thinly sliced

  • 2 tbsp pepitas, toasted

  • Lime wedges, to serve
  • Yoghurt sauce


  • 2 tbsp chopped fresh coriander leaves, plus extra leaves to serve

  • 130g (1/2 cup) natural yoghurt

  • 1 tbsp fresh lime juice

4 Method Steps


  • Step 1

    ROAST THE VEG Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Combine the sweet potato

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    (600g sweet potato, peeled, cut into 1cm pieces), red onion (1 small red onion, cut into wedges), oil (1 tbps olive oil) and chipotle (3 tsp chipotle seasoning) in a bowl. Toss to coat.


  • Step 2

    Arrange in a single layer on prepared tray. Roast for 15-20 minutes or until tender and golden.

  • Step 3

    PREP THE REST Meanwhile, to make the yoghurt (130g (1/2 cup) natural yoghurt) sauce, combine all the yoghurt sauce ingredients in a small bowl. Season and set aside. Heat a frying pan over medium-high heat. Cook the tortillas (8 small flour tortillas), in batches, for 1-2 minutes each side or until lightly charred. Wrap in a clean tea towel until ready to eat. (This will keep the tortillas warm.)

  • Step 4

    FILL THE TACOS Combine the sweet potato mixture and black beans (400g can black beans, rinsed and drained) in a bowl. Place a few lettuce leaves (2 baby gem lettuce, leaves separated) on each tortilla. Top with the sweet potato mixture and avocado (1 large avocado, thinly sliced). Drizzle over the yoghurt sauce then top with the pepitas (2 tbsp pepitas, toasted) and extra coriander leaves (2 tbsp chopped fresh coriander leaves, plus extra leaves to serve). Serve with lime wedges (Lime wedges, to serve).
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Recipe Notes

Swap it! Swap the sweet potato for 400g chicken tenderloins or thinly sliced chicken breast. Reduce cooking time in step 1 to 10 minutes. Chipotle seasoning adds a milk spice and rich smokiness.

Image by Kathy Knudsen And Guy Bailey

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