Name: Loaded sweet potato tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 350 g Sweet potato(es), raw peeled and finely diced; 4 spray(s) Calorie controlled cooking spray; 2.5 g Morrisons Smoked Paprika; 1 can(s), drained Biona Organic Black Beans in Water; 1 small Red onion(s) finely diced; 2 medium Tomato finely diced; 20 ml Lime Juice, Fresh; 1 portion(s) Salad (zero SmartPoints values); 8 individual Old El Paso Crunchy Taco Shells; 2 tablespoons Coriander, fresh chopped

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Ingredients

Sweet potato(es), raw

350 g, peeled and finely diced

Calorie controlled cooking spray

4 spray(s)

Morrisons Smoked Paprika

2½ g

Biona Organic Black Beans in Water

1 can(s), drained

Red onion(s)

1 small, finely diced

Tomato

2 medium, finely diced

Lime Juice, Fresh

20 ml

Salad (zero SmartPoints values)

1 portion(s)

Old El Paso Crunchy Taco Shells

8 individual

Coriander, fresh

2 tablespoons, chopped

Instructions

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.

Notes

You could serve this with 25g reduced-fat soured cream per person for an extra 2 SmartPoints per serving.

Loaded sweet potato tacos

Ingredients

Instructions

Notes

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