Mini Sweet Potato & Black Bean Tacos

• 4 Frozen 10 Inch Tortilla Wraps
• 140g Peeled Sweet Potato, Diced
• 140g Borlotti Beans In Water
• 60g Hass Avocado
• 20g Flat-Leaf Parsley, Finely Chopped
• 20g English Onion, Finely Diced
• 10g Garlic Puree
• 4g Paprika
• Oil For Roasting And Frying
• Black Pepper To Season
  

1. Preheat the oven to 170°C. Place your diced sweet potato on a baking tray, drizzle with oil and season with paprika and black pepper. Roast for 25 minutes until soft.
2. Meanwhile, heat a frying pan over medium heat. Add diced onion and garlic puree, frying for 5 minutes.
3. Add borlotti beans to the pan and heat through, then stir chopped parsley into the bean mixture.
4. Once your sweet potatoes are cooked, add them to the bean mixture and combine.
5. Smash the avocado and set aside ready for serving.
6. Fill each tortilla wrap with the sweet potato and bean mix, top with smashed avocado, and fold in half to serve.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.