Sweet Potato, Black Bean & Feta Tacos | Abel & Cole
Sweet Potato, Black Bean & Feta Tacos
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Prep: 15 mins
Cook: 30 mins
Roasted sweet potatoes snuggle up deliciously with a lime-pickled radish salad, crispy shallots, creamy feta and spicy black beans – all wrapped up in a warm tortilla blanket.
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859 kcal
(per portion)
Ingredients you'll need
  • 1 sweet potato
  • ½ bunch of radishes
  • 1 lime
  • 2 shallots
  • 400g tin of black beans
  • 1 garlic clove
  • 1 chilli
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 4 white tortilla wraps
  • 1 small lettuce
  • ½ x 200g feta
  • A handful of coriander, leaves only
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 4 tbsp water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potato and slice into batons about as big as your little finger. Pop in a bowl, add 1 tbsp olive oil and some salt and pepper. Toss to coat in the oil and seasoning then spread out on a baking tray. Roast for 30 mins till tender and a little charred.

  • 2.

    While the sweet potato roasts, slice half the radishes off the leaves and give them a good rinse. Finely slice them. Pop in a bowl. Finely grate in the lime zest and squeeze in the juice. Add a pinch of salt and scrunch everything together. Set aside to marinate.

  • 3.

    Peel and finely slice the shallots. Warm a frying pan over a medium-low heat. Add 1 tbsp olive oil and the shallots. Gently fry for 10 mins, stirring often, till the shallots are golden. Pop them on a plate lined with kitchen paper. Set aside.

  • 4.

    Drain the black beans and give them a good rinse. Peel and crush the garlic. Halve the chilli, scoop out the seeds and white pith for less heat (or leave them in for a spicier dish), and finely chop it.

  • 5.

    Put the frying pan back on a medium heat. Add 1 tsp cumin seeds and fry for 30 seconds, then add the garlic and chilli. Fry, stirirng for another 30 seconds. Tip in the beans, add 2 tsp smoked paprika and 4 tbsp water. Gently heat for 2-3 mins, stirring, till the beans are warmed through.

  • 6.

    Wrap the tortillas in foil parcel and pop them in the bottom of the oven for 3 mins to warm through. Finely shred the lettuce leaves.

  • 7.

    Carefully unwrap the tortillas and arrange on 2 plates. Top with the lettuce, black beans and nestle a few roast sweet potato slices on top of each one. Scatter over the lime-marinated radishes, crumble over half the pack of feta and garnish with a few coriander leaves to serve.

  • Tip

    Extra, extra
    Your leftover feta will keep, wrapped, in the fridge for a couple of days. Crumble it and mix with your leftover radishes, roughly chopped, some diced cucumber, tomato, red onion and mint to make a fresh take on a traditional Greek salad.

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