Super simple and delicious vegan tacos filled with healthy ingredients.
Ingredients
For the pinto beans
- 2 cans pinto beans rinsed and drained
- 1 cup vegetable stock
- 1 onion diced
- 1 clove garlic diced
- 1 tsp red chili paste
- 1 tsp smoked ground paprika
- 1 tsp ground cumin
- 1 tsp olive oil
For the sweet potato
- 1 medium sweet potato
- 1 tsp smoked ground paprika
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp olive oil
- salt and pepper to taste
Extras
- 10 soft flour or corn tortillas
- 1 avocado
- 1 small onion finely diced
Servings: people
Instructions
For the beans
- Add the olive oil to a pan over medium heat and fry the onions and garlic for a few minutes until they are fragrant. Use a fork to roughly mash the beans and them to the pan with the stock, paprika, chili and cumin. Stir everything together and simmer, uncovered for 20 minutes or so until the mixture has thickened.
For the sweet potato
- Preheat the oven to 220˚C. Wash and clean the skin of the potato and dice into 1cm cubes. Place in a bowl and toss with the olive oil and spices. Lay the potato cubes out in a single layer on a lined baking tray. Baked for 40 minutes, turning regularly.
Build the tacos
- Warm the tortillas and add the beans, sweet potato, avocado and finely diced onion. Top with whatever sauces you like and a sprinkling of coriander.
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