Sweet Potato Tacos with Jalapeño Sauce
Serves 4 #STARFineFoods Ingredients: 1 medium onion 2 small sweet potatoes 7 oz cooked kidney beans 8 medium corn tortillas STAR extra-virgin olive oil --- For the sauce: 2 large tomatoes 3 jalapeño peppers A dash of lime juice A dash of lime juice 1 spring onion 2 tbsp cilantro A pinch of salt Instructions: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.
Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavors.
Lightly toast the tortillas in a very hot frying pan.
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).
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.
Assemble the tacos with the kidney bean and sweet potato filling and serve with the jalapeño sauce on the side.
Ingredients
- 1 medium onion
- 2 small sweet potatoes
- 7 oz cooked kidney beans
- 8 medium corn tortillas
- STAR extra-virgin olive oil
- ---
- For the sauce:
- 2 large tomatoes
- 3 jalapeño peppers
- A dash of lime juice
- A dash of lime juice
- 1 spring onion
- 2 tbsp cilantro
- A pinch of salt
Instructions
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.
Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavors.
Lightly toast the tortillas in a very hot frying pan.
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).
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.
Assemble the tacos with the kidney bean and sweet potato filling and serve with the jalapeño sauce on the side.
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.
Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavors.
Lightly toast the tortillas in a very hot frying pan.
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).
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.
Assemble the tacos with the kidney bean and sweet potato filling and serve with the jalapeño sauce on the side.
Total Time: 30 minutes
Serves: 4
