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Taco Tuesday just got a whole lot tastier: healthier, veggie-packed, vegan tacos, making you feel like your favourite comfort food just had an angelic glow-up!

These little beauties are pretty filling and are best served in an all-hands-on-deck kind of way for sharing. I kept these taco pretty tame, with the flavour focus being on the fresh ingredients used, rather than covering them in spices and seasoning. Even if you are a meat eater, you can't deny the deliciousness of these fresh, hearty tacos.

I used my leftover filling to make naked burrito bowls for lunch the next day, getting an extra day of yum out of one meal.

Sweet Potato & Bean Tacos

Serves 4 -6

Prep time: 10 mins

Cook time: 30 mins

Preheat oven to 190


500g Sweet Potatoes

1 tin Pinto Beans

2 Birdseye Chillies (finely sliced)

1 Red Onion (sliced)

1 Romano Pepper (deseeded & sliced)

Chilli oil

6 leaves of Iceberg Lettuce

1 large Spring onion

Small handful of fresh Coriander

1 Avocado

1 pack of tacos/small tortilla wraps. hard or soft: you decide!

Don’t forget salsa, sour cream and jalapenos if you like!


  1. Peel and dice the sweet potatoes into bite size chunks

  2. Toss the potatoes, chilli, pepper and onions into a casserole dish with some chilli oil, sea salt and cracked mixed peppercorns

  3. Bake in the oven for 30 mins, giving them a shake and mix halfway through

  4. Ensure the mix is crispy nicely, then add a drained tin of pinto beans and return to the oven for 5 mins. You should also wrap the tacos in foil and place in the oven now

  5. During this time you should prepare your taco fillings by finely slicing the lettuce, avocado and spring onions

  6. Roughly chop the coriander before serving up

You can always add seasoning if you like (cayenne, fajita mix, chipotle paste) before roasting, but if you can get your hands on super fresh and organic produce you will have an authentic and vegan alternative to the beloved taco.

and remember, anyone can cook!


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