Recipe: Sweet potato, black bean & avocado tacos

Lately, it seems like everything I cook is vegetarian food. I got a veggie cookbook for my birthday last month and I'm a bit obsessed with it. It's also surprising how much money I'm saving by not feeling the need to buy meat for all my meals. Although I am buying a lot more feta. Mmmmm, feta.

Because of said veggie kick, I am buying my body weight in sweet potatoes and avocados right now, so I had them to use up. I had a look in the cupboard, added a can of black beans to my loot and this turned into a "What can I do with sweet potato, avocado and black beans, hmmm?" dinner. I found this recipe as inspiration, but then I pretty much went off book and did my own thing, apart from the avocado yogurt sauce... which was nice, but next time, I'd probably just do normal guac. Because guac is the BEST.


I used these "stand n stuff" soft tacos from Old El Paso as I had some already gathering dust in the cupboard, but you could use the normal crunchy kind, wraps or even rice or wedges on the side. This could serve 2-4, depending on how hungry you are (we were hungry). I've included the Weight Watchers points, but it isn't very WW friendly - but you could lighten it up by switching the sweet potatoes for butternut squash and maybe leaving out the avocado (but it's SO good!).

Sweet Potato, black bean & avocado tacos

1 large sweet potato or 2 small sweet potatoes, cubed

Sweet chilli sauce

Salt and pepper

1 tbsp olive oil

1 can black beans, drained

1 small can sweetcorn, drained

1 red onion

1 red chilli, deseeded

1 avocado

120ml low fat greek yogurt

1 clove garlic

Juice of 1 lime

Tacos/wraps - as many as you're serving (I had 2, Matt had 3)

Optional: Feta & fresh coriander, to serve

Serves 2-4 / 10 ProPoints per taco (based on 4 servings, no feta)

1. Preheat oven to 200c / gas mark 6
2. Toss sweet potato cubes with olive oil and a hearty slug of sweet chilli sauce, then sprinkle over some salt and pepper. Pop in the oven for 30 minutes or so, until soft.
3. While they're cooking, chop your onion and chilli finely, and then dry-fry until the onion is soft. Throw in the black beans and sweetcorn and cook together for a couple of minutes until they're warmed through.
4. Now make your avocado sauce - I used my BlendActive for this. Blend yogurt, avocado, garlic and lime juice along with a little water and blend until smooth. Keep adding more water if it's too thick.
5. Pop your tacos in the oven to warm up as per the package instuctions.
6. Dish up! Assemble tacos with the vegetable mix on the bottom, then top with sweet potatoes and, if you like, feta cheese and coriander. Top with a generous dollop of avocado sauce, and serve alongside a big green salad.
7. Make a big old mess trying to eat those tacos with your hands, give up, and use a knife and fork.