Sweet Potato and Black-Eye Bean Tacos with Simple Salsa

Tacos1

Ingredients (serves 2)

2 medium sweet potatoes, peeled and chopped into cm cubes

1 medium onion, peeled and diced

1 clove of garlic, peeled and crushed

4 tsp of ancho chilli powder

1 400g tin of black eye beans (drained)

Method:

Pour about a tablespoon of olive oil into a medium sized pan and heat. Once the oil is warm, add the sweet potato to the pan and shallow fry for 15 to 20 minutes or until it starts to soften, stirring occasionally.

Add onions and garlic to the pan, mix well and cook for 3-5 minutes, until the onions start to turn translucent.

Add ancho chilli powder, stirring to ensure vegetables are evenly covered. Add more oil if necessary to prevent the powder from sticking to the pan.

After 1-2 minutes, add the black eye beans to the pan and stir thoroughly. Cook for a further 5-10 minutes until beans are mixed in and warm through.

Serve with warm corn tortillas and sprinkle with grated, mild cheese (optional).

Tacos2

Simple Salsa Ingredients:

100g of baby plum or cherry tomatoes

1 onion, peeled and diced

1 clove of garlic, peeled and crushed

1 red chilli, de-seeded and finely diced.

Handful of coriander, cilantro leaves

Method:

Fry onion, garlic, chilli and half the tomatoes in a small frying pan with a splash of oil for 3-5 minutes. Once the onions start to turn translucent, transfer to a food processor along with the other half of the tomatoes and a handful of coriander or cilantro leaves and pulse until coarsely blended. Strain to remove the excess fluid.

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