Sweet Potato, Black Bean & Feta Tacos

Name: Sweet Potato, Black Bean & Feta Tacos with Limey Soured Cream and Lettuce
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 100 Feta Cheese; 1 Baby Gem Lettuce; 2 Ground Cumin; 6 Plain Taco Tortillas; 20 Chipotle Paste; 2 Sweet Potato; 1 Garlic Clove**; 1 Smoked Paprika; 1 Spring Onion; 1 Black Beans; ½ Lime; 150 Soured Cream; 50 Water for the Beans

with Limey Soured Cream and Lettuce

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Sweet, smokey, with a good kick of spice, our tacos are bursting with flavour and can be whipped up in as little as 35 minutes. Sweet potato roasted with chipotle paste, cumin and paprika is the perfect meat-free filling, while bold, creamy feta and a dollop of limey sour cream makes each flavour sing.

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

Baby Gem Lettuce

Ground Cumin

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Chipotle Paste

Sweet Potato

Garlic Clove**

Smoked Paprika

Spring Onion

Black Beans

Lime

150

Soured Cream

(Contains: Milk)

Not included in your delivery

Water for the Beans

Nutritional information

Energy (kcal)940 kcal

Energy (kJ)3933 kJ

Fat35 g

of which saturates21 g

Carbohydrate123 g

of which sugars21 g

Protein30 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Zester

•Chopping Board

•Knife

•Grill Pan

Instructions

Preheat your oven to 200℃. Chop the sweet potato into 2cm chunks (no need to peel!). Pop the sweet potato on a large baking tray and mix the chipotle paste, cumin and paprika, a drizzle of oil and a pinch of salt and pepper in a small bowl. Add half the mixture to the sweet potato and toss to coat evenly. Pop on the top shelf of your oven to roast until golden and cooked through, 25-30 mins, turning halfway.

Zest and halve the lime. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways.

Drain and rinse the black beans. Heat a drizzle of oil in a large frying pan on a medium heat and when hot, add half the spring onions and cook until soft, 2 mins. Add the garlic, remaining chipotle paste and spices and cook for 2 mins more, stirring regularly. Add the beans with the water (see ingredients for amount) and simmer for 1 minute. Use a potato masher to roughly break up the beans, add salt and pepper to taste and keep warm. Add a splash of water if it starts to dry out.

Meanwhile, mix the soured cream with the lime zest and a squeeze of lime juice. Add salt and pepper and more juice to taste. Crumble the feta into a small bowl and set aside. Start any washing up you have, while the sweet potato cooks.

When the sweet potato is almost ready, pop the tacos in the oven for 2-3 mins to warm through. Reheat the beans if you need to.

Divide the tacos between plates (3 per person), top with the mashed beans and roasted sweet potato. Finish with the feta, shredded lettuce and drizzle over the limey sour cream. Enjoy!