Sweet potato & black bean tacos with tofu cream
Made with: Extra Virgin Avocado Oil
Bring it to life
Roast the spuds
Heat the oven to 180°C fan, gas mark 6. Cut the sweet potatoes into 2cm cubes and put on a baking tray. Scatter over 1 tsp cumin and the chilli flakes with a pinch of salt, then drizzle with 1 tbsp avocado oil. Toss well and spread out evenly. Roast for 20–25 minutes, turning halfway, until tender and caramelising on the edges.
Blend the cream
Meanwhile, make the tofu cream. Put the tofu in a blender with the juice of 1 lime, 1 tbsp avocado oil, the garlic powder and a pinch of salt. Whizz until smooth and creamy, then chill until needed.
Warm the beans
Heat 1 tbsp avocado oil in a small pan. Add the onion with a pinch of salt and the remaining ½ tsp cumin. Sauté over a medium heat for 6–8 minutes, until softened. Stir in the coriander stems, black beans and the zest of 1 lime. Heat through for a few minutes, then cover with a lid and leave over a low heat to keep warm.
Assemble & finish
Warm the tortillas in a frying pan. Put the avocado flesh in a bowl with the coriander leaves, the juice of ½ lime and a pinch of salt, then mash until smooth.
To assemble, spread some guacamole over each tortilla, spoon on the beans and sweet potato, then finish with a dollop of tofu cream. Scatter over pickled jalapeños and a sprinkle of Tajín. Cut the remaining ½ lime into wedges and serve alongside.
