Instructions

1. Slice the onion finely and fry it in little oil for about 5 minutes until soft. Peel the sweet potato and chop into small cubes then add to the onion. Put a lid on and sautee for 5 minutes.
2. Meanwhile, rinse and drain the chickpeas and corn. Chop the red pepper.
3. Add the red pepper, garlic, spices and purées to the onion, stir for 1 minute, then add the chopped tomatoes and lime juice. Season with salt and pepper, then sautee over low heat for 10 minutes. Add some water if it’s too dry.
4. When the tomatoes & sweet potato pieces have softened, add the drained chickpeas and corn. Warm through.
5. Chop the coriander and spring onions, then fold in the mixture.
6. Meanwhile, in a pancake pan, warm through the tortilla sheets or taco shells, then slide them onto a plate.
7. Add 2-3 dollops of the filling, and serve with lime wedges and salsa or guacamole on the side.