Ingredients
Tortillas
Small flour or corn tortillas
Sweet potatoes
2 large sweet potatoes or 3 medium sized sweet potatoes (chopped into cubes)
1 teaspoon smoked paprika
Pinch of cayenne pepper
1 teaspoon of garlic powder
Salt to taste
102 tablespoons of olive oil
Miso glaze
1 tablespoon of white miso paste
1 tablespoon of maple syrup
1 tablespoon of soy sauce
1 tablespoon of lime juice
1 teaspoon of sesame oil
Black beans
1 small white onion finely chopped
2 cloves of garlic finely chopped
½ teaspoon of cumin powder
1 teaspoon of smoked paprika
½ teaspoon of chilli flakes
1 can of black beans
Yoghurt tahini sauce
½ to 1 cup yoghurt
1 teaspoon of tahini
1 teaspoon of lemon juice
Smashed avocado
1 medium avocado (smashed)
Small bunch of coriander (finely chopped)
1 tablespoon lime juice
Salt to taste
Other toppings
Feta cheese
Steps
1. Add the sweet potatoes, olive oil and seasoning ingredients to a baking tray and mix well until the potatoes are even covered. Place in the oven and roast for 20 minutes at 200 degrees Celsius, turning the sweet potatoes midway to ensure they cook evenly.
2. In the meantime, whisk together the ingredients for the miso glaze and set aside
3. Heat some oil in a pan and add the cumin, paprika, chilli flakes and salt. Once the spices start to sizzle add the onions and fry till soft. Then add the garlic and black beans and fry for another 5 minutes (or until the black beans start to soften) add a splash of water if everything looks too dry
4. Take the sweet potatoes out of the oven, stir in the miso glaze. Mix the potatoes in the glaze until they are evenly covered and pop back in the oven for another 5 minutes
5. Mix together the ingredients for the yoghurt sauce
6. Mix the avocado with coriander, lime juice and salt
7. To assemble the tacos, spread the smashed avocado, add the black beans, sweet potato, feta cheese and drizzle with the yoghurt sauce
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