+SF +GF
Sweet potatoes wrapped tightly in a taco might seem unusual. But it is in fact a delicious main when served with a refreshing mint-cilantro salsa, puréed black beans and avocado. Each complementary topping provides the satiating feeling that so often comes from classic tacos.—MR
SERVES 5
2 small sweet potatoes, cubed and skin attached
½ tsp ground cumin
Sea salt, to taste
½ tsp red pepper flakes
3 tbsp (45 ml) olive oil
1 (14-oz [397-g]) can black beans
1 small clove garlic
2 tbsp (30 ml) water
MINT-CILANTRO SALSA
2 ripe tomatoes
2 tbsp (5 g) chopped fresh mint leaves
2 tbsp (5 g) chopped fresh cilantro
¼ red onion
Juice of ½ lemon
Sea salt, to taste
5 corn tortillas
1 avocado, pitted and sliced
Preheat the oven to 400°F (204°C). Place the sweet potatoes on a nonstick baking sheet and toss with the cumin, sea salt, red pepper flakes and olive oil; massage the seasoning into the sweet potatoes. Place in the oven and cook for 30 minutes, turning halfway through.
In the meantime, make the black bean purée. Simply drain and rinse the black beans and blend in the food processor, with the garlic clove and water, until it becomes smooth and creamy. Sprinkle with sea salt.
FOR THE SALSA
As the sweet potatoes finish baking, make your salsa. Add all of the ingredients to the food processor. Then pulse until the salsa is chopped and broken down.
When the sweet potatoes are crispy, take them out of the oven and make the tacos. Start by smearing 2 tablespoons (25 g) of the black bean purée onto a warmed tortilla, and then add the sweet potatoes, slices of avocado and mint-cilantro salsa.