favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the taco
  • 2 tbsps olive oil
  • 1 red onion, chopped
  • 1 large sweet potato, peeled and diced
  • 2 cloves garlic, peeled and crushes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp chipotle paste
  • 2 tbsps tomato puree
  • 400 g tinned kidney beans (not drained)
  • salt and pepper
  • 8 corn tortillas
  • 8 tbsps sour cream to serve
For the salsa
  • 1 ripe avocado, peeled and roughly chopped
  • 4 spring onions, chopped
  • 2 ripe tomatoes, deseeded and diced
  • 2 limes cut into wedges
  • 1 handful of chopped coriander
  • 2 tbsps olive oil
  • salt and pepper
Sweet Potato and Chipotle Bean Taco Sweet Potato and Chipotle Bean Taco

Sweet Potato and Chipotle Bean Taco

with chunky avocado salsa

These tacos are proper feel-good food. Put the toasted tortillas in the middle of the table and everyone can start to pile on the smoky, spiced potato and beans, chunky avocado salsa, fresh coriander, a squeeze of lime and big dollop of sour cream. Eating them with grace is impossible, but no one will care as they’ll be too busy getting stuck into their own. 


Heat the olive oil in a large frying or sauté pan. Sauté the onion until softened before adding the sweet potato, garlic, cumin and cinnamon.

Cook for a couple of minutes, then stir in the chipotle paste, tomato purée and tinned beans, along with their liquid and around 75 ml of water (if you’ve already drained them, then add around 175 ml of water). Season with salt and pepper.


Bring to a simmer, cover with a lid and cook on a low heat for about 15–20 minutes, until the potato is cooked and the sauce thickened. Add a splash more water if it seems necessary. 


Next, make the salsa. Lightly mix together the avocado, spring onions, diced tomato, juice of half a lime, chopped coriander and extra virgin olive oil. Season with salt and pepper and transfer to a serving bowl. 


Heat the tortillas one at a time, either in a hot dry frying pan for 30 seconds–1 minute each side, or by holding over the gas flame until lightly charred on each side. 


Spoon some of the sweet potato and chipotle bean mixture over each tortilla, add some avocado mixture and a dollop of sour cream. Squeeze over extra lime and tuck in. 

Sweet Potato and Chipotle Bean Taco Sweet Potato and Chipotle Bean Taco

Sweet Potato and Chipotle Bean Taco

with chunky avocado salsa

These tacos are proper feel-good food. Put the toasted tortillas in the middle of the table and everyone can start to pile on the smoky, spiced potato and beans, chunky avocado salsa, fresh coriander, a squeeze of lime and big dollop of sour cream. Eating them with grace is impossible, but no one will care as they’ll be too busy getting stuck into their own. 

favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the taco
  • 2 tbsps olive oil
  • 1 red onion, chopped
  • 1 large sweet potato, peeled and diced
  • 2 cloves garlic, peeled and crushes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp chipotle paste
  • 2 tbsps tomato puree
  • 400 g tinned kidney beans (not drained)
  • salt and pepper
  • 8 corn tortillas
  • 8 tbsps sour cream to serve
For the salsa
  • 1 ripe avocado, peeled and roughly chopped
  • 4 spring onions, chopped
  • 2 ripe tomatoes, deseeded and diced
  • 2 limes cut into wedges
  • 1 handful of chopped coriander
  • 2 tbsps olive oil
  • salt and pepper

Heat the olive oil in a large frying or sauté pan. Sauté the onion until softened before adding the sweet potato, garlic, cumin and cinnamon.

Cook for a couple of minutes, then stir in the chipotle paste, tomato purée and tinned beans, along with their liquid and around 75 ml of water (if you’ve already drained them, then add around 175 ml of water). Season with salt and pepper.


Bring to a simmer, cover with a lid and cook on a low heat for about 15–20 minutes, until the potato is cooked and the sauce thickened. Add a splash more water if it seems necessary. 


Next, make the salsa. Lightly mix together the avocado, spring onions, diced tomato, juice of half a lime, chopped coriander and extra virgin olive oil. Season with salt and pepper and transfer to a serving bowl. 


Heat the tortillas one at a time, either in a hot dry frying pan for 30 seconds–1 minute each side, or by holding over the gas flame until lightly charred on each side. 


Spoon some of the sweet potato and chipotle bean mixture over each tortilla, add some avocado mixture and a dollop of sour cream. Squeeze over extra lime and tuck in.