Chipotle black bean and sweet potato tacos recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a lidded saucepan over a medium heat; fry the onions for 5 mins or until starting to soften. Add the tomato purée, 1 tbsp chipotle and the cumin and cook for 2 mins, stirring frequently, until the purée has caramelised.
2. Stir in the pepper, beans and 500ml water, cover then simmer for 35 mins, stirring occasionally. Uncover and cook for 5 more mins, stirring vigorously to help thicken and break down the beans. Add a splash more water if needed, then remove from the heat and stir through a third of the coriander, the juice of 1 lime and half the zest.
3. Spoon half into a container; once cooled, cover and store in the fridge for up to 3 days.
4. Meanwhile, on a large baking tray, toss the sweet potatoes with the remaining oil and chipotle paste. Roast for 30-35 mins, tossing occasionally, until lightly caramelised and softened. Transfer half to a container: once cooled, cover and store in the fridge for up to 3 days.
5. To make the salsa, mix together the tomatoes, chilli, spring onions, half the remaining coriander and all the remaining lime zest and juice. Warm the tortilla wraps in the oven for 30 secs. Divide the beans between them and top with the roasted sweet potato, salsa, soured cream and cheese. Scatter with the remaining coriander to serve.

• Tip: Use the leftover veg for our Black bean baked eggs.

• See more Mexican-inspired recipes

• Freezing and defrosting guidelines

  Freeze beans only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.