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Ingredients
Sweet potatoes, orange flesh, without skin, raw
2 medium, cubed
Beans, black, canned, sodium added, drained and rinsed
1 can, drained
Bread, corn
8 small tortillas
Avocado, raw
1 medium
Limes, raw
1 lime
Garlic, raw
2 cloves
Oil, olive, extra virgin
2 tablespoons
Cumin (cummin) seed, dried, ground
1 teaspoon
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Instructions
Preheat the oven to 200°C. Peel and cube the sweet potato. Toss with olive oil, cumin, paprika, salt and pepper.
Spread on a baking tray and roast for 20–25 minutes until golden and tender.
Heat the drained black beans in a small saucepan with garlic, cumin and a pinch of salt. Warm through for 3–4 minutes.
Warm the tortillas in a dry pan.
Mash the avocado with lime juice and salt.
Assemble the tacos: spread avocado, then add sweet potato and black beans.
Top with fresh coriander and a squeeze of lime. Serve immediately.
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