← Nouns Cooking · Plant-Based

Ingredients

• 600 g sweet potatoes, peeled and cut into 1.5 cm cubes
• 2 tbsp olive oil, divided
• 2 tsp ground cumin, divided
• 1 tsp Smoked paprika
• 1 Onion, chopped
• 1 red pepper, diced
• 2 cloves Garlic, crushed
• 2 cans black beans (400 g cans), drained and rinsed
• 1 Lime, juiced
• 500 g Passata
• 1 chipotle chilli in adobo, chopped
• 1 tsp Dried oregano
• 1 tsp Chilli powder
• 8 corn tortillas (15 cm)
• 1 Avocado, diced, to serve
• 2 Spring onion, sliced, to serve
• 1 handful Coriander (cilantro), to serve
• Salt

Method

1. Heat the oven to 200°C (400°F). Toss the sweet potato with 1 tbsp oil, 1 tsp cumin, the paprika and a pinch of salt on a tray and roast for 25 min, until tender and caramelised at the edges.
2. Meanwhile, make the sauce: simmer the passata, chipotle, oregano, chilli powder, the remaining cumin and 150 ml water in a saucepan for 10 min. Season with salt.
3. Fry the onion and pepper in the remaining oil over medium heat for 6–8 min, until soft. Add the garlic for 1 minute, then the beans. Mash about a third of them roughly, then fold in the roasted sweet potato and lime juice. Season.
4. Turn the oven down to 190°C (375°F). Warm the tortillas so they bend without cracking, then spread a ladle of sauce over the base of a baking dish.
5. Fill each tortilla with the bean mixture, roll it up and lay it seam-side down in the dish. Pour the rest of the sauce over the top, making sure the ends are covered.
6. Bake for 20 min, until bubbling. Scatter with avocado, spring onions and coriander and serve.

Tips

• Cold corn tortillas crack, so wrap the stack in a damp paper towel and microwave until soft and pliable.
• Use tortillas made only from corn to keep it gluten-free. Add grated vegan cheese before baking if you like.

Sources

Written in our own words after cross-checking these recipes:

The Full Helping Jamie Oliver Love and Lemons