Black Bean and Sweet Potato Tacos
Tacos are definitely making their comeback. What used to mean heaps of ground meat, sour cream and lots of cheese is now a popular, cool and tasty menu item. Smaller portions and more interesting ingredients are the new idea and are popping up at tons of restaurants. The best thing is that they’re so versatile; I’ve eaten amazing tacos in a restaurant that has picnic benches instead of tables as well as in trendy, expensive places. You can also fill them with anything so vegetarians and meat lovers alike can enjoy them. Tacos are the best communal meal in my opinion, just lay out a bunch of fresh toppings and you’re set for a delicious and healthy dinner, no Taco Bell required.
Serves 4
Ingredients:
1 medium sweet potato
Olive oil
Cumin
Paprika
1 19 oz can of black beans, rinsed and drained
1 white onion
2 tbsp oil
1 cup baby spinach, roughly chopped
Juice of 1/2 a lemon
Tabasco
1 avocado
Juice of 1/2 a lemon
Chili flakes
8 tortillas
Salsa
Pickled onions (optional)
1. Preheat oven to 475 degrees
2. Cut the potato into small chunks. Spread on a baking sheet lined with parchment paper and drizzle with olive oil, cumin and paprika. Bake for about 15 minutes or until soft and browned
3. Turn the oven off when potatoes are done, then wrap tortillas in tin foil and place them inside. This will help them warm them up slightly while you finish cooking
4. In a large saucepan, heat 2 tbsp oil. Chop the onion into small pieces and add to the pan, letting them soften for a few minutes. Add the beans and continue cooking for about 5 minutes more
5. Meanwhile, mash avocado in a bowl and add juice of 1/2 a lemon, a sprinkle of chilli flakes and salt and pepper to taste. Set aside.
6. Add sweet potato and spinach to the black bean mixture and allow spinach to wilt for a few minutes. Add juice of 1/2 a lemon, a few dashes of tabasco, salt and pepper to taste and more oil if needed. 
7. Take tortillas out of the oven and assemble tacos by topping them with the bean mixture, guacamole and salsa and pickled onions if desired. Enjoy!
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