Vegetarian Tacos with Sweet Potato and Beans
Easy vegetarian tacos with roasted sweet potato, kidney beans and fresh avocado radish salsa. A quick, colorful weeknight dinner.
Ingredients
avocado radish salsa
- 1 avocado
- 1 red onion
- ½ red chili pepper
- 1 clove garlic finely sliced
- ½ oz fresh coriander or parsley
- 2 oz. radishes
- ½ lime juice
- salt and pepper to taste
Taco filling
- 1 pound sweet potatoes diced
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons sunflower oil
- 1 red onion chopped
- 1 clove garlic squeezed
- 24 oz. kidney beans rinsed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red chili pepper
- 7 oz. cherry tomatoes cut into quarters
- ½ oz. fresh coriander or parsley
At the table!
- 10 taco shells
- 4 oz. iceberg lettuce sliced finely
- fresh coriander or parsley to taste
- limes to taste
- 4 oz. Cheddar grated
- ½ cup crème fraîche
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the avocado radish salsa
- Cut avocado, onion, chili pepper, garlic, radish and herbs into small cubes. Mix.1 avocado, 1 red onion, ½ red chili pepper, 1 clove garlic, 2 oz. radishes, ½ oz fresh coriander
- Season with salt, pepper and lime juice. Cover and chill.½ lime juice, salt and pepper
Taco filling
- Preheat oven to
420 °F or 
390 °F. Line a baking sheet. - Line a baking sheet with paper.
- Spread sweet potato on the sheet and drizzle with olive oil.1 pound sweet potatoes, 3 tablespoons olive oil
- Season with salt and pepper and roast for about 15 minutes until tender.salt and pepper
- Put the plate in the oven for 15 minutes.
- Heat oil in a frying pan. Fry the onion for about 3 minutes.2 tablespoons sunflower oil, 1 red onion
- Add garlic and stir-fry for 30 seconds.1 clove garlic
- Stir in kidney beans and spices. Fry for about 10 minutes.24 oz. kidney beans, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon red chili pepper
- Mix in the roasted sweet potato, cherry tomatoes and fresh herbs.7 oz. cherry tomatoes, ½ oz. fresh coriander
- Taste and adjust salt and pepper.
At the table!
- Heat taco shells in the oven until crisp.10 taco shells
- Fill each shell with iceberg lettuce and the sweet potato bean mixture.4 oz. iceberg lettuce
- Top with herbs and lime, sprinkle cheese and serve with salsa and crème fraîche.fresh coriander, limes, 4 oz. Cheddar, ½ cup crème fraîche
NOTES
1. Can I make the filling ahead of time?
Yes. Store the sweet potato and bean mixture in the fridge for up to 2 days and reheat gently in a pan.
2. What can I use instead of kidney beans?
Black beans or pinto beans work very well in this recipe.
3. Are these tacos spicy?
The filling is mildly spiced. Most heat comes from the chili in the salsa, which you can reduce or leave out.
4. Storage
- Fridge: Keep filling and salsa in separate containers for up to 2 days.
- Freezer: Filling only can be frozen; salsa and salad have to be used fresh.
- Serving: Reheat the filling, warm new taco shells and serve with fresh toppings.
Nutrition
Calories: 732kcal | Carbohydrates: 78g | Protein: 23g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 306mg | Fiber: 19g | Sugar: 10g | Vitamin A: 14394IU | Vitamin C: 41mg | Iron: 6mg
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