Friday, 6 February 2015

Sweet Potato & Black Bean Lettuce Tacos (Spiralized)

These are such a fresh tasting, lighter version of a taco...

My brother and sister in law came down from London last weekend and I made these as part of a huge taco feast. You can see a couple more photos on my Instagram feed.

(Makes 12)

1 little gem lettuce (approx. 12 leaves), leaves separated
1 medium sweet potato, peeled
1/2 small red onion, thinly sliced
30g feta
1 tbsp mint leaves, chopped
1/2 tin black beans
1/2 cup cooked sweetcorn
1/2 tsp paprika
1/2 tsp dried oregano
Salt & pepper
1/2 lime
Drizzle sunflower oil

Preheat the oven to 200c. Place the 1/2 tin of beans and its water in a small saucepan, bring to the boil then simmer for a couple of minutes. Drain and season to taste, then allow to cool.

Chop the ends off the sweet potato so it has two flat edges. Place in the spiralizer and spiralize using the thin blade.

Place the spiralized sweet potato on a baking tray, drizzle with a little sunflower oil. Add the salt and pepper, paprika and oregano. Toss together so all the sweet potato is evenly seasoned and spread out in a thin layer on the baking tray.

Bake in the oven for approximately 10-15 minutes or until cooked to your liking. Tossing regularly so it cooks evenly.

Lay all the leaves on a platter, sprinkle each leaf with a small handful of black beans and then the sweetcorn. Place a small amount of the sweet potato, a couple of slices of onion and a sprinkling of mint on each leaf and crumble over the feta.

Finish with a drizzle of sunflower oil and a drizzle of lime juice.

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