Sweet Potato & Black Bean Tacos

Our Spicy Slaw Deli Toppers add tang and crunch to these tasty veggie tacos, perfect for Taco Tuesday or any day of the week!

Difficulty Easy
Time 60 mins
Serves 2
Diet Vegetarian
  • 1 jar of Baxters Spicy Slaw Deli Toppers

    2 large sweet potatoes

    1 can black beans

    2 tbsp smoked paprika

    1 red chilli

    Salt & pepper

    30ml rapeseed oil

    6 corn or flour soft tacos

    1 avocado

    1 lime

    4 spring onions

    40g coriander

    50g sour cream

    Lime wedges for serving

Spicy Slaw Deli Toppers
Spicy slaw deli topper
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Peel and dice the sweet potato into 2cm chunks.

Place in a bowl, and drizzle with 2/3 of the oil and sprinkle over 2/3 of the paprika and the chilli, season.

Toss well to evenly coat and place on a baking tray spreading out to one layer.

Bake at 170°C for 15 minutes.

Meanwhile drain and wash the beans.

Place in a bowl and coat with the rest of the oil, paprika and chilli and season.

Add to the sweet potato and place back in the oven for a further 15 minutes.

Remove when sweet potato is golden and keep warm.

Drain the slaw and pat dry on kitchen paper.

Half and destone avocado, peel and dice, squeeze over the juice of ½ lime.

To serve top each taco with the sweet potato and beans.

Then add the slaw, being generous with it, as this will really bring crunch and zing.

Finish with sour cream, chopped spring onions and coriander.

Serve with lime wedges for extra zing.

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