Go Back

Sweet potato and black chickpeas tacos

These vegan sweet potato and black chickpeas tacos are perfect for parties or lazy weekend meals. I used corn tortilla  for the taco shells, which are gluten-free too. For a vegetarian version you can add grated cheese or a dollop of sour cream.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ onion
  • 1 Tbsp olive oil
  • 1 clove of garlic minced
  • 1 sweet potato
  • ½ red bell pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 1 tsp tomato purée
  • 1 tsp chipotle paste optional
  • 3 medium tomatoes
  • 1 tin black bean 400g
  • 1 small tin sweet corn
  • 1 tin black chickpeas
  • 1 lime juiced
  • 1 handful coriander
  • 2 spring onions
  • Corn taco shells or tortilla

Method
 

  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.