Vegan pinto bean and sweet potato soft tacos
Servings
3people
Servings
3people
Ingredients
For the pinto beans
  • 2cans pinto beansrinsed and drained
  • 1cup vegetable stock
  • 1 oniondiced
  • 1clove garlicdiced
  • 1tsp red chili paste
  • 1tsp smoked ground paprika
  • 1tsp ground cumin
  • 1tsp olive oil
For the sweet potato
  • 1 medium sweet potato
  • 1tsp smoked ground paprika
  • 1/2tsp ground cumin
  • 1tsp garlic powder
  • 1tsp olive oil
  • salt and pepper to taste
Extras
  • 10 soft flour or corn tortillas
  • 1 avocado
  • 1 small onionfinely diced
Instructions
For the beans
  1. 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
  1. 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
  1. 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.