Sweet Potato & Black Bean Tacos with a Guacamole Cream
These sweet potato and black bean tacos are packed full of fibre and plant-based protein, making them great for supporting gut health and keeping you feeling full and energised. Plus, they’re super versatile - perfect for a quick midweek dinner, a relaxed weekend lunch, or even made ahead for easy meals on the go.
Takes 18 minutes
Serves 4
Ingredients
Sweet Potato & Black Bean Filling
- 500 g sweet potatoes
- 30 ml olive oil 2 tbsp
- 2 ripe tomatoes
- 1 x 400g tin black beans approx. 240g drained / 1½ cups
- 15 g fresh coriander approx. ½ cup chopped
- 6 corn or wheat tacos of choice
- Juice of ½ lime approx. 1 tbsp
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
Guacamole Cream
- 2 ripe avocados approx. 300g flesh / 2 cups
- 200 g yoghurt of choice approx. ¾ cup
- 10 g fresh coriander approx. ⅓ cup
- 30 g finely diced red onion 2 tbsp
- Juice of ½ lime approx. 1 tbsp
- 1 tsp garlic powder
- Salt to taste
To Serve
- Pickled red onions
- Fresh coriander
Instructions
Prepare & Roast the Sweet Potatoes
- Preheat the oven or air fryer to 200°C.
- Cut the sweet potatoes into small bite-sized cubes, then toss with the olive oil and a generous pinch of salt.
- Roast for 25 minutes, until soft and slightly charred around the edges.
Make the Sweet Potato & Black Bean Filling
- Drain and rinse the black beans until the water runs clear, then add to a large bowl.
- Dice the tomatoes and finely chop the coriander. Add both to the bowl with a pinch of salt.
- Add the roasted sweet potatoes, ground cumin, ground coriander, smoked paprika and lime juice. Roughly mash everything together.
- Taste and adjust the seasoning with more salt, pepper, lime juice or chilli if desired.
Make the Guacamole Cream
- Add the avocado flesh, yoghurt, coriander, red onion, lime juice, garlic powder and salt to a blender.
- Blend until smooth and creamy. Taste and adjust with more salt, lime juice, chilli powder or black pepper if needed.
Fill & Fry the Tacos
- Fill each taco with the sweet potato and black bean mixture. Top with pickled red onions and fresh coriander.
- Fold over and cook in a hot pan until golden on both sides.