Mexican Sweet Potato and Black Bean Tacos, Home Made Cashew Sour Cream and Guacamole

Recipe by Gemma from The Compassionate Road

Tacos are the ultimate sharing dish, but you’ll want to gobble up these ones all by yourself! The cashew sour cream is a perfect indulgent treat, and compliments our ginger and chilli hot salsa amazingly.

30 mins

4 people

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INGREDIENTS

FOR THE FILLING:

2 Sweet Potatoes

1 can of Mr Organic Black Beans

Big bowl of Baby Spinach leaves,

Mr Organic Cold Pressed Apple Cider Vinegar with Chilli Pepper

Turmeric and Ginger Mr Organic Sunflower Oil

1 teaspoon Fresh Dill chopped

1/4 teaspoon Sea Salt

FOR THE GUACAMOLE:

2 ripe Avocados,

1/4 cup minced Red Onion

1/4 cup minced Cilantro

1 clove Garlic, minced

1/4 teaspoon Salt

1 Lime Juice

METHOD

1.Put the cut-up sweet potato in the oven to roast, for about 25 minutes.

2.Whilst it’s cooking prepare the guacamole and cashew cream.

3.For the cashew cream, add all ingredients into a high speed blender and blend until creamy. This could take a couple minutes until a creamy consistency is reached.

4.For the guacamole, mix all the ingredients in a bowl with a fork.

5.Once they are all finished, heat up a frying pan up without oil, and heat the tortillas on both sides according to instructions ( normally just a minute or two on both sides).

6.Serve everything on the table so people can make their own, adding the roasted sweet potato, black beans and spinach on a heated corn tortilla. Then topped them with salsa, guacamole and a small dollop of the cashew sour cream.

7.Enjoy!