Smokey Black Bean Sweet Potato Tacos by Welleasy

Ingredients

• 1 medium sweet potato, cut into small cubes
• 1 tbsp olive oil, plus extra for brushing
• 1 small red onion, finely chopped
• 1 tbsp crushed garlic
• 1 tbsp tomato paste
• 200 g smoked tofu, grated
• 1 can (400 g) black beans in chili sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small wraps or taco-sized tortillas
• 1 cup grated cheddar cheese
• 1/2 cup tomato salsa, for serving
• 1 jalapeño, sliced, for serving
• 1/4 cup fresh coriander, chopped, for serving
• 1 avocado, sliced, for serving
• 1 lime, cut into wedges, for serving

Instructions

1. Preheat the oven to 200°C and line a baking tray with parchment.
2. Toss the sweet potato with 1 tablespoon olive oil, spread on the tray, and roast for 20 minutes until golden and tender.
3. Heat a pan over medium heat, then sauté the red onion, crushed garlic, and tomato paste for 5 minutes until fragrant.
4. Add the grated smoked tofu, black beans in chili sauce, roasted sweet potato, salt, and pepper, then cook for 3 to 4 minutes until heated through and combined.
5. Brush the outside of each wrap lightly with olive oil, then spoon the filling over one half and top with grated cheddar and jalapeños.
6. Fold the wraps in half, place on the lined tray, and bake for 18 minutes until crisp and golden.
7. Serve hot with tomato salsa, coriander, avocado, and lime wedges.