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Vegan tacos with kidney bean and sweet potato

30 min

Time

30 persons

Servings

EASY

Difficulty

0 / 5 (0 votes)

Rating

Vegan tacos served on a plate with sauce and Borges extra virgin olive oil

With a delicious jalapeño sauce!

Ingredients

  • 1 medium onion
  • 2 small sweet potatoes
  • 200 g cooked kidney beans
  • 8 medium corn tortillas
  • Borges extra-virgin olive oil

For the sauce:

  • 2 large tomatoes
  • 3 jalapeño peppers
  • A dash of lime juice
  • 1 spring onion
  • 2 tbsp fresh coriander
  • A pinch of salt

Step by step

  1. Step 1

    Slice the onion into thin strips and sweat in a frying pan with a dash of extra-virgin olive oil. Cut the sweet potato into 1 cm cubes and cook for a few minutes until they turn golden brown.

  2. Step 2

    Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavours.

  3. Step 3

    Lightly toast the tortillas in a very hot frying pan.

  4. Step 4

    To make the sauce:

    -Fry the jalapeños and tomatoes in a frying pan with some extra-virgin olive oil until the skin starts to burn and can be easily peeled off (alternatively you could roast them in the oven).

    -Crush the skinned jalapeños and tomatoes, together with a dash of lime juice, with a pestle and mortar.

    -Add the finely chopped spring onion and coriander and a pinch of salt.

  5. Step 5

    Add the kidney bean and sweet potato filling to the tacos and serve with the jalapeño sauce on the side.

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