Mexican Ginger Chipotle Sweet Potato Tacos
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 300g per person. Country of origin: Mexico. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 143 kcal
- Protein
- 4 g
- Carbohydrate
- 25 g
- of which sugars
- 5.2 g
- Fat
- 3.9 g
- of which saturates
- 0.7 g
- Fibre
- 4.1 g
- Salt
- 0.58 g
Ingredients
- 700g sweet potatoes, cut into 2cm cubes
- 25g fresh ginger, finely grated
- 1 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tbsp olive oil
- 400g black beans, drained
- 8 corn tortillas
- 200g red cabbage, finely shredded
- 1 avocado, sliced
- 1 lime, cut into wedges
- Small handful coriander
Method
Heat the oven to 220°C/200°C fan.
Toss sweet potato with ginger, chipotle, cumin and oil; roast for 25 minutes, turning once.
Warm the black beans with a splash of water and lightly crush half of them.
Heat the tortillas in a dry pan and fill with beans and roasted sweet potato.
Top with cabbage, avocado, coriander and lime.
Reviews
Good textures and a vibrant plate. My sweet potato took five minutes longer to colour, so cube size definitely matters.
Sarah GoodallThe lightly crushed beans stayed in the tacos better than whole beans. We added pickled onions and enjoyed every bite.
steve4Fresh ginger with chipotle sounded unusual, but its sharp heat made the roasted sweet potato less sweet and more interesting.
Steve Allanson