With a delicious jalapeño sauce!
Recipes
Vegan tacos with kidney bean and sweet potato
Ingredients
- 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
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Step 1
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.
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Step 2
Mix in the cooked kidney beans, add salt and pepper and cook for a while to bring out all the flavours.
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Step 3
Lightly toast the tortillas in a very hot frying pan.
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Step 4
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.
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Step 5
Add the kidney bean and sweet potato filling to the tacos and serve with the jalapeño sauce on the side.
