Sweet Potato and Black Bean Tacos
Makes 1 serving

INGREDIENTS
150 g Sweet potato (Raw, peeled weight.)
200 g Black beans, tinned and drained (Drained weight.)
2 small, about 60 g Corn tortilla
30 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
60 g Red cabbage
A good squeeze Lime juice
A teaspoon Ground cumin
A teaspoon Smoked paprika
5 g Rapeseed oil
1 clove, about 3 g Garlic
A handful Fresh coriander
To taste Salt

METHOD
1. Heat the oven to 220°C. Cut the sweet potato into 2 cm dice, toss with the oil, cumin, smoked paprika and salt and roast for twenty-five minutes until browned at the corners.
2. Warm the drained beans in a small pan with the garlic, a pinch more cumin and a splash of water, then mash about half of them with a fork so the filling holds together.
3. Shred the cabbage finely and toss with lime and salt so it softens slightly while the potatoes finish.
4. Heat the tortillas in a dry pan for thirty seconds a side and fill them with beans, sweet potato, cabbage, sliced avocado and coriander.

Check ingredient packaging for allergen information.
Some corn tortillas are blended with wheat flour. Check the packet.

RECIPE NOTES
Two corn tortillas are 132 kcal between them; two flour ones would be 360. That is the whole reason for corn here.
Mashing half the beans is what stops the filling falling out of the far end.

Full recipe: https://www.getfuel8.com/recipes/sweet-potato-black-bean-tacos
