Sweet Potato and Bean Chilli Tacos
These Sweet Potato and Bean Chilli Tacos combine rich flavors and vibrant colors, making them the perfect vegetarian option for any meal. Enjoy the hearty filling with your favorite toppings for a satisfying dinner experience.
Ingredients
For the Filling
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red chilli, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons smoked sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/2 to 1 teaspoon cayenne pepper
- 2 whole star anise
- 700 g sweet potatoes, peeled and cut into bite-sized cubes
- 2 cans (400 g each) chopped tomatoes
- 1 tablespoon tomato paste
- 1 can (400 g) red kidney beans, drained
- 1 can (400 g) black-eyed beans, drained
- 2 roasted red peppers from a jar, rinsed and sliced
- 1 tablespoon dark brown sugar
- Sea salt, to taste
- Black pepper, to taste
- Taco shells and preferred toppings, for serving
Instructions
Preparation
- Warm the olive oil in a large saucepan, then cook the onion for about 5 minutes until it starts to soften.
- Add the garlic, chopped chilli, cumin, paprika, cinnamon, cayenne, and star anise, then stir for 1 to 2 minutes until fragrant.
- Mix in the sweet potato so it gets coated well with the spiced oil.
- Pour in the chopped tomatoes and add a little water to each empty tomato can, swirling it around, and add that liquid to the pan as well.
- Stir in the tomato paste.
- Bring everything to a gentle simmer and cook uncovered for around 20 minutes, stirring often, until the sauce thickens and the sweet potato is almost tender.
- Add a little extra water if needed.
- Remove and discard the star anise, then add the kidney beans, black-eyed beans, roasted peppers, and brown sugar.
- Cook for another 5 minutes, until the sweet potato is fully soft and the beans are heated through.
- Taste and adjust with salt and black pepper.
Serving
- Serve with taco shells and your favorite toppings so everyone can assemble their own tacos.
Notes
For better flavor, consider roasting the sweet potatoes before adding to the chili mixture. Adjust spice levels to your taste. These tacos can also be made with different beans or additional vegetables as desired. Leftovers can be stored in the refrigerator or frozen.