Sweet potato tacos
Orange sweet potato (kumara)
500 g, finely chopped
Canned black beans, rinsed, drained
1 can(s), 400g size can
1 large, finely chopped
3 medium, finely chopped
2 tbs, chopped
12 regular, (12 x 14g), gluten-free variety
Mixed salad leaves
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Sprinkle with paprika and toss to combine. Bake for 20 minutes or until golden and tender. Transfer to a large bowl and set aside to cool completely.
- Add black beans, onion, tomato, coriander and juice to cooled sweet potato. Season with salt and pepper. Gently toss to combine.
- Heat taco shells following packet instructions. Fill shells with salad leaves and sweet potato mixture and serve.