Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chipotle black bean and sweet potato tacos recipe

3 ratings

Taco Tuesday just gets better with these veggie chipotle tacos filled with black beans and sweet potatoes. The whole family can tuck into this healthy dinner! See method

Serves 4
Takes 1 hr
539 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

2 tbsp vegetable oil
2 onions, finely chopped
2 tbsp tomato purée with garlic
2 tbsp chipotle paste
1 tbsp ground cumin
1 red pepper, finely chopped
4 x 400g tins black beans, drained and rinsed
15g fresh coriander, finely chopped
1½ limes, 1 zested, all juiced
5 medium sweet potatoes, scrubbed and cut into 2cm chunks
3 large vine tomatoes, finely chopped
½ green chilli, deseeded and finely chopped
2 spring onions, finely chopped
pack of 8 mini tortilla wraps
80ml soured cream
80g reduced-fat salad cheese, crumbled

2 of your 5-a-day and low in saturated fat

Each serving contains

Energy
2270kj
539kcal 27%
Fat
14g 20%
Saturates
6g 28%
Sugars
18g 20%
Salt
1.3g 22%

of the reference intake
Carbohydrate 79.1g Protein 17.2g Fibre 13.7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a lidded saucepan over a medium heat; fry the onions for 5 mins or until starting to soften. Add the tomato purée, 1 tbsp chipotle and the cumin and cook for 2 mins, stirring frequently, until the purée has caramelised.
Stir in the pepper, beans and 500ml water, cover then simmer for 35 mins, stirring occasionally. Uncover and cook for 5 more mins, stirring vigorously to help thicken and break down the beans. Add a splash more water if needed, then remove from the heat and stir through a third of the coriander, the juice of 1 lime and half the zest.
Spoon half into a container; once cooled, cover and store in the fridge for up to 3 days.
Meanwhile, on a large baking tray, toss the sweet potatoes with the remaining oil and chipotle paste. Roast for 30-35 mins, tossing occasionally, until lightly caramelised and softened. Transfer half to a container: once cooled, cover and store in the fridge for up to 3 days.
To make the salsa, mix together the tomatoes, chilli, spring onions, half the remaining coriander and all the remaining lime zest and juice. Warm the tortilla wraps in the oven for 30 secs. Divide the beans between them and top with the roasted sweet potato, salsa, soured cream and cheese. Scatter with the remaining coriander to serve.

Tip: Use the leftover veg for our Black bean baked eggs.

Freezing and defrosting guidelines

Freeze beans only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Mexican-inspired recipes