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Sweet Potato Tacos with Jalapeño Sauce
4
30 minutes
Ingredients
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1 medium onion
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2 small sweet potatoes
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7 oz cooked kidney beans
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8 medium corn tortillas
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STAR extra-virgin olive oil
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For the sauce:
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2 large tomatoes
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3 jalapeño peppers
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A dash of lime juice
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A dash of lime juice
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1 spring onion
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2 tbsp cilantro
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A pinch of salt
Instructions
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1.
Slice the onion into thin strips and sauté in a frying pan with a dash of STAR extra-virgin olive oil. Cut the sweet potato into 1 cm cubes and cook for a few minutes until they turn golden brown.
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2.
Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavors.
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3.
Lightly toast the tortillas in a very hot frying pan.
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4.
To make the sauce, heat the jalapeños and tomatoes in a frying pan with some STAR extra-virgin olive oil until the skin starts to burn and can be easily peeled off (alternatively, you can roast them in the oven).
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5.
Crush the skinned jalapeños and tomatoes, together with a dash of lime juice, with a mortar and pestle. Stir in the finely chopped spring onion and cilantro and a pinch of salt.
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6.
Assemble the tacos with the kidney bean and sweet potato filling and serve with the jalapeño sauce on the side.
