I am massive advocate of Meat Free Monday's - and no, I'm not a vegetarian. But both our bodies and our planet could do with a little chillax on meat consumption, so choosing just one day a week to miss the meat is a great initiative to undertake (in my humble opinion). Without meat in our meals, we can add more veggies and make them the stars of our meals, rather than the afterthought that's whacked on the side.
Tacos are one of my favourite meals to make because a) they taste amazing, b) Mexican food is largely corn-based making it a great choice for coeliacs and c) they are so quick and easy to prepare. This veggie variation is no exception! Zesty and fresh, zingy with spice and cooled down with the tang of a garlic yoghurt. Happy tummies are guaranteed with this one, and if garlic upsets your tummy, simply leave it out - no problems!
I turn on the oven as soon as I get home from work, get into my comfy clothes (you can't cook in corporate attire - too restrictive and who can afford that drycleaning bill?!) then spend five minutes chopping the sweet potatoes, then place them into the oven. Enter - 45 minutes of relaxation, then six minutes more work until dinner is on the table! I call that Monday Magic :) Hope you enjoy this recipe as much as I do.
Sweet potato and black bean tacos
Serves 2-3 (For hungry tummies or more bellies, simply double the quantities)
Ingredients 450g sweet potato, washed and cut into small chunks
1 tbsp olive oil 1 tsp cayenne pepper 1 tsp ground paprika 1 tsp dukkah 200g tinned black beans 6 white corn tortillas 1 avocado, mashed with a squeeze of lemon, salt and pepper 1 clove of garlic, minced
1/2 cup yoghurt 1 lime 1/4 red onion, cut into thin wedges (optional)
Preheat the oven to 200C.
Grease a large baking tray with the olive oil, then add the sweet potato chunks and spices. Toss until well coated.
Bake for 45 minutes or until cooked through and lightly browned.
Meanwhile, drain and rinse the black beans, then add to a medium-sized frying pan and heat through for two to three minutes.
Remove the beans from the pan and set aside. Rinse then pan then toast the tortillas one a time, until they are lightly browned on either side and warm to the touch.
Add the garlic to the yoghurt and mix well.
Time to build the tacos! Top a toasted tortilla with some sweet potato, black bean, avocado, garlic yoghurt, onion if you wish, and a squeeze of lime.
Note - Serve any leftover sweet potato chunks as little 'chips' on the side, or save to add to salad the next day.