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Sweet potato and black bean tacos with garlic aioli

A true vegetarian feast that will have your mouth watering and you begging for more. These black bean tacos are perfectly spiced and they boast plenty of freshness with yummy greens, plus a garlic aioli to add some creaminess.


For the garlic aioli
2 cloves garlic, peeled and crushed
¼ tsp salt
½ cup mayonnaise
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
For the black bean tacos
1 tbsp olive oil
2 cloves garlic, peeled and chopped
2 tsp paprika
1 tsp cumin, ground
1 red onion, peeled and chopped
2 sweet potatoes, peeled and diced
200g tin black beans
4 flour tortillas, toasted
100g grated cheddar, to serve
1 tbsp lime juice, to serve
Fresh coriander, to serve

For the garlic aioli
1. Mix all the ingredients in a bowl.
For the black bean tacos
1. Heat oil in a pan over medium heat.
2. Add garlic, paprika and cumin and stir for 1 minute. Add onion and cook for 3–4 minutes, until soft.
3. Add sweet potato and ½ cup water and cover with a lid. Simmer for 15 minutes on a low heat, until the potatoes are soft.
4. Add beans and simmer for 5 minutes.
5. Assemble the tacos by spooning in some bean mixture, aioli and cheddar into the toasted tortillas. Sprinkle with fresh lime juice and coriander.

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