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Black Bean & Sweet Potato Tortillas

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INGREDIENTS:

For 2 people

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  • 8 small tortillas (I prefer corn or whole-wheat) 

  • 2 medium sized potatoes, peeled and cut into bite size chunks 

  • 1 tbsp olive oil 

  • 1 tsp cumin 

  • 1 tsp paprika 

 

Black beans:

  • 1 can black beans, drained and rinsed

  • 1/2 tbsp olive oil 

  • 1 red onion, finely chopped

  • 2 garlic cloves, minced 

  • 1 tsp cumin 

  • 1 tbsp red wine vinegar (or other vinegar)

  • sea salt to taste 

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Chimichurri Sauce:

  • 1/4 cup (40g) almonds

  • 6 tbsp (90ml) freshly squeezed orange juice 

  • 2 tbsp lime juice 

  • 1 tbsp apple cider vinegar (or red wine vinegar

  • 1 tbsp olive oil 

  • 1 cup (40g) fresh parsley 

  • 1/2 cup (15g) fresh coriander 

  • 1 clove garlic 

  • 1/2 tsp salt 

  • freshly cracked black pepper

 

Optional Toppings: 

  • Avocado, sliced

  • Fresh coriander, roughly chopped 

  • Lime wedge 

  • Cucumber, chopped

  • Red onion , thinly sliced 

DIRECTIONS:
 

  1. Preheat your oven to 200 degrees (C) and line a baking tray with baking paper. 
     

  2. Place your cut sweet potato on the baking tray with olive oil, cumin and paprika and give everything a good toss with your hands until the sweet potato is evenly coated. Bake for 30 minutes, or until the sweet potato is soft and slightly charred, stirring the sweet potato half way through the cooking time. 
     

  3. Meanwhile, make the chimichurri sauce by adding all of the ingredients to a blender and pulsing a few times until a chunky sauce forms (do not over blend it), then set aside. 
     

  4. Now prepare your black beans: In a pan on medium heat, add olive oil and your chopped red onions. Cook for 5 minutes or until the onion is golden and translucent. Next add your minced garlic and cumin and continue cooking for another minute. Now add your drained beans to the pan with the vinegar and season with sea salt. Stir everything together then turn off the heat and set aside. 
     

  5. Just before serving quickly heat your tortillas in a hot pan for approx. 30 seconds each side to give them a nice char. 
     

  6. To assemble, add your roasted sweet potato to the bottom of the tortilla, top with the black bean mixture, add cucumber chunks, sliced red onion, slices of avocado, fresh coriander and finish with your chimichurri sauce! Enjoy! 

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