Sweet potato and bean chilli tacos
45 MINUTES | SERVES 6-8 | EASY | LC
This makes quite a big pan but is easily halved and also freezes really well.
olive oil 3 tbsp
onion 1 large, diced
garlic 3 cloves, finely chopped
red chilli 1, finely diced, plus extra sliced to serve (optional)
ground cumin 1 tsp
sweet smoked paprika 2 tsp
ground cinnamon 1/2 tsp
cayenne pepper 1/2-1 tsp
star anise 2 sweet potatoes, 700g, peeled and cut into 2cm chunks
chopped tomatoes 2 x 400g tins
tomato purée 1 tbsp
red kidney beans 400g tin, drained and rinsed
black-eyed beans 400g tin, drained and rinsed
roasted red peppers from a jar 2 large, drained, rinsed and sliced
soft dark brown sugar 1 tbsp
small tortillas 12-16, to serve
shredded lettuce, grated cheese and soured cream to serve
Heat the oil in a large pan and cook the onion for 5 minutes or until beginning to soften. Add the garlic, chilli and spices, and cook for 2 minutes. Add the sweet potatoes and stir so they’re coated in the oil. Tip in the tins of tomatoes, then fill each can a third full with water, swill them around and tip it into the pan. Stir in the tomato purée.
Bring to a simmer and cook for 20 minutes, uncovered, until the sweet potato is close to tender and the sauce is thickened. Stir frequently and, if it starts to catch, add a splash of water.
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