Sweet Potato and Black Bean Tacos
Filled with fibre, protein and vitamin-rich veggies, this is a wholesome, hearty meal to keep your tummy — and your brain — happy all day.
Ingredients
4 small wholegrain tortillas
1 medium sweet potato, peeled and diced
1 can / 1 ½ cups / 400g black beans, drained
½ can / ½ cup / 150g loose corn
1 avocado, diced
1/2 lime, juiced
1 tsp cumin
1 tsp garlic powder
Salt and freshly ground pepper, to taste
Fresh chillies, crumbly cheese and coriander (optional)
Directions
Preheat the oven to 400°F or 200°C.
Coat the sweet potato in the olive oil, cumin and garlic powder, season well and place in the oven for about 20 minutes, tossing once halfway through.
Once they’re tender, tip the potato into a mixing bowl and stir in the avocado and corn. Stir well to combine.
Spoon the mixture evenly onto the tortillas, and top with your choice of chillies, cheese or coriander.
