Loaded sweet potato tacos
Sweet potato(es), raw
350 g, peeled and finely diced
2 g, Smoked
8 taco shell(s), medium
Calorie controlled cooking spray
Black Beans in Water
1 small, finely diced
2 medium, finely diced
Lime Juice, Fresh
Salad (zero SmartPoints values)
2 tablespoons, chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the sweet potatoes on a large baking sheet, mist with cooking spray and toss with the paprika until evenly coated. Roast for 20 minutes, until tender and just starting to brown. Transfer to a large bowl and set aside to cool completely.
- Add the black beans, onion, tomatoes, coriander and lime juice to the cooled sweet potatoes. Season to taste and toss to combine.
- To serve, heat the taco shells to pack instructions, fill with the salad leaves and top with the sweet potato mixture.