With a delicious jalapeño sauce!
Vegan tacos with kidney bean and sweet potato
- 1 medium onion
- 2 small sweet potatoes
- 200 g cooked kidney beans
- 8 medium corn tortillas
- Borges extra-virgin olive oil
- For the sauce
- 2 large tomatoes
- 3 jalapeño peppers
- A dash of lime juice
- 1 spring onion
- 2 tbsp fresh coriander
- A pinch of salt
Step by step
Slice the onion into thin strips and sweat in a frying pan with a dash of extra-virgin olive oil. Cut the sweet potato into 1 cm cubes and cook for a few minutes until they turn golden brown.
Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavours.
Lightly toast the tortillas in a very hot frying pan.
To make the sauce, fry the jalapeños and tomatoes in a frying pan with some extra-virgin olive oil until the skin starts to burn and can be easily peeled off (alternatively you could roast them in the oven). Crush the skinned jalapeños and tomatoes, together with a dash of lime juice, with a pestle and mortar. Add the finely chopped spring onion and coriander and a pinch of salt.
Add the kidney bean and sweet potato filling to the tacos and serve with the jalapeño sauce on the side.