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Sweet Potato & Black Bean Tacos 

Plant Based | Dairy-free

CARBSKCALSTIMESERVESVEG SERVINGS
43g39335 minutes42

MADE WITH RICED SWEET POTATO

This dish by @summerstrawberries illustrates just how delicious roasted veg can be in a taco. Just add salsa and your choice of condiments for a tasty mid week meal.

Ingredients:

  • 2 corn tortillas
  • 1 pouch Fullgreen Riced Sweet Potato
  • 1 large sweet potato (chopped into chunks)
  • 6 Cauliflower florets
  • 2 tbsp olive oil
  • 1/2 red onion finely chopped
  • 1/2 cup black beans (drained and rinsed)
  • Toppings of choice (Pico de Gallo/salsa/guacamole)
  • Handful of coriander

Method:

  • Preheat the oven to 180 degrees.
  • Put the sweet potato chunks and cauliflower florets onto a baking tray with the olive oil, season and cook for 20-25 minutes in the oven.
  • Heat a tsp of olive oil in a pan and stir fry the red onion for five minutes before adding the black beans, cilantro and a little salt and pepper.
  • In a separate pan, heat the Fullgreen Riced Sweet Potato, season and put to one side
  • Place your warmed tortillas on a plate and top with the Riced Sweet potato. Add the roasted veggies, black beans and your toppings of choice. Add some chipotle mayo if you like and enjoy!

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar paleo and keto friendly Proudly made in the UK PBFA member

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