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Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan] | The Flexitarian

Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan]

Filled with delicious roasted sweet potatoes and topped with fresh and crunchy salsa, these sweet potato tacos are packed with flavours and character.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Family Meals, Quick & Easy
Cuisine Mexican
Servings 4 people
Calories 941 kcal

Equipment

oven tray
mixing bowl
Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 1 kg sweet potatoes
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika

BLACK BEAN SALSA:

  • 400 g can black beans
  • 200 g fresh pineapple
  • 150 g cherry tomatoes
  • 1 small orange pepper
  • 1 small red onion
  • 150 g can corn
  • 1 garlic clove
  • juice of 2 limes
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 15 g fresh coriander
  • salt

CHIPOTLE AVOCADO SAUCE:

  • 2 ripe avocados
  • 2 garlic clove
  • 1 tsp ground coriander
  • 15 g fresh coriander
  • juice of 2 limes
  • 1/2 - 3/4 tsp of chipotle flakes to taste
  • 125 ml water
  • salt
  • 8 corn or flour tortillas

Instructions
 

  • Preheat the oven 220°C / 200°C Fan / 425°F / Gas mark 7.
  • Peal and cut sweet potatoes in 1 cm [0.4 inch] dice. Spread on a large oven tray, tossed with 3 Tbsp of olive oil and 1 tsp of smoked paprika. Cook for 20-25 mins until golden and soft. Season with a 1/4 tsp of salt.
  • In the meantime, make the black bean salsa. Rinse and drain the black beans and corn. Transfer to a bowl. Add fresh pineapple (cut into 1 cm [0.4 inch] dice), tomatoes (cut in halves), pepper (cut into 1 cm [0.4 inch] dice), red onion (finely diced) and crushed garlic clove. Add lime juice, ground cumin, ground coriander and chopped fresh coriander. Season to taste with salt.
  • To make the chipotle avocado sauce, place the avocado flesh into a blender. Add garlic clove, spices, chipotle, lime juice and half the water. Blend until smooth. Add more water until you get your desired consistency. Season to taste with salt.
  • When the sweet potatoes are cooked, pile them on each tortilla with salsa and avocado sauce. Sprinkle with more freshly chopped coriander if desired.

Nutrition

Serving: 250gCalories: 941kcalCarbohydrates: 154gProtein: 19gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 1054mgPotassium: 2047mgFiber: 25gSugar: 53gVitamin A: 37524IUVitamin C: 94mgCalcium: 226mgIron: 7mg

Find this recipe online:

Sweet Potato Tacos With Black Bean Pineapple Salsa [vegan]

https://theflexitarian.co.uk/recipe-items/sweet-potato-tacos-with-black-bean-pineapple-salsa-vegan/