SWEET POTATO AND CHIPOTLE BEAN TACOS

by Jo Pratt

These tacos are proper feel-good food. Put the toasted tortillas in the middle of the table and everyone can start to pile on the smoky, spiced potato and beans, chunky avocado salsa, fresh coriander, a squeeze of lime and big dollop of sour cream. Eating them with grace is impossible, but no one will care as they’ll be too busy getting stuck into their own.

SWEET POTATO AND CHIPOTLE BEAN TACOS WITH CHUNKY AVOCADO SALSA

TAKES 40 minutes
SERVES 8
SWEET POTATO AND CHIPOTLE BEAN TACOS WITH CHUNKY AVOCADO SALSA

• 2 tbsp olive oil
• 1 red onion, chopped
• 1 medium–large sweet potato, peeled and diced into approx. 1cm / ½ inch pieces
• 2 cloves garlic, peeled and crushed
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp chipotle paste
• 2 tbsp tomato purée
• 1 x 400g/14 oz tin kidney or black eye beans, not drained flaked sea salt and freshly ground black pepper
• flaked sea salt and freshly ground black pepper
• 8 corn tortillas
• sour cream, to serve

FOR THE SALSA
• 1 red onion, chopped
• 1 large ripe avocado, peeled and roughly chopped
• 4 spring onions (scallions), finely chopped
• 2 ripe tomatoes, deseeded and diced
• 2 limes, cut into wedges
• handful chopped coriander
• 2 tbsp extra virgin olive oil
• flaked sea salt and freshly ground black pepper

Heat the olive oil in a large frying or sauté pan. Sauté the onion until softened before adding the sweet potato, garlic, cumin and cinnamon.
Cook for a couple of minutes, then stir in the chipotle paste, tomato purée and tinned beans, along with their liquid and around 75ml/2½ fl oz water (if you’ve already drained them, then add around 175ml/6 fl oz). Season with salt and pepper.
Bring to a simmer, cover with a lid and cook on a low heat for about 15–20 minutes, until the potato is cooked and the sauce thickened. Add a splash more water if it seems necessary.
Next, make the salsa. Lightly mix together the avocado, spring onions, diced tomato, juice of half a lime, chopped coriander and extra virgin olive oil. Season with salt and pepper and transfer to a serving bowl.
Heat the tortillas one at a time, either in a hot dry frying pan for 30 seconds to 1 minute each side, or by holding over the gas flame until lightly charred on each side. Spoon some of the sweet potato and chipotle bean mixture over each tortilla, add some avocado mixture and a dollop of sour cream. Squeeze over extra lime and tuck in.

Flexible

Swap the tinned beans for around 250g/9 oz diced chicken breast, pork fillet, beef or lamb steak, adding to the pan with the sweet potato.