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11) Sweet potato and black bean tacos with roasted skins turned into chips

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes scrubbed (skin kept)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 small red onion thinly sliced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil for filling
  • 1 tbsp olive oil for skins
  • Salt and pepper to taste
  • 6 small corn or flour tortillas
  • Optional: lime wedges chopped cilantro, plain yogurt or sour cream

Method
 

  1. Preheat oven to 425°F (220°C). Toss sweet potatoes (whole) with 1 tbsp oil, roast 30–40 minutes until fork-tender.
  2. Remove potatoes; let cool slightly. Scoop out flesh and roughly mash; reserve skins.
  3. While potatoes roast, sauté onion in a skillet with cumin and paprika until soft. Add black beans and mashed sweet potato, warm through, season.
  4. Toss reserved skins with 1 tbsp oil, salt, and pepper; spread on baking sheet and roast 10–15 minutes until crisp.
  5. Warm tortillas, fill with sweet potato–bean mixture, top with cilantro, a squeeze of lime, and a dollop of yogurt. Serve chips alongside.