Skip to content
Looking for something?

Spicy Bean Tacos with Smoked Chilli & Tomato

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

14.7g

Energy (kJ)

1768kJ

Energy (kcal)

423kcal

Carbohydrate incl. fibre (g)

50.0g

Carbohydrate excl. fibre (g)

30.9g

Sugar (g)

3.8g

Fibre (g)

19.1g

Fat (g)

19.8g

Saturated fat (g)

3.0g

Unsaturated fat (g)

15.7g

Monounsaturated fat (g)

8.5g

Polyunsaturated fat (g)

7.2g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

1421mg

Salt (g)

3.55g

Vitamin A (IU)

4442IU

Vitamin C (mg)

18.6mg

Calcium (mg)

105mg

Iron (mg)

4.60mg

Potassium (mg)

1026mg

Total

58.8g

7072kJ

1690kcal

199.9g

123.6g

15.2g

76.3g

79.0g

12.1g

62.7g

34.0g

28.8g

0.2g

0mg

5685mg

14.21g

17769IU

74.4mg

419mg

18.41mg

4102mg

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves finely diced
  • 1 jalapeño sliced
  • 1 large sweet potato peeled and cubed
  • 2 tinned black beans drained and rinsed
  • 100 ml water
  • 1 Knorr Smoked Chilli and Tomato Stock Pot
  • 250 plain flour
  • 100 ml water
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • fresh coriander leaves picked
  • avocado diced to garnish
  • red onion finely diced to garnish
  • lime wedges to serve
  • 1 Heat the olive oil and sweat the onion, garlic and jalapeno until soft
  • 2 Add the sweet potato, black beans and water, now stir everything through, cooking for a couple of minutes, until the sweet potato starts to soften
  • 3 Add in the Smoked Chilli & Tomato Stockpot and allow it to melt into a rich sauce. Place a lid over the pan and allow the chilli to gently simmer for 10 minutes
  • 4 Meanwhile, combine the flour, salt, water and oil and shape the dough into a ball. Knead for 1 minute and allow to rest for 10 minutes. Cut the dough into 8 pieces and roll them into 10cm circles
  • 5 Cook the tortillas in a dry pan until lightly brown on each side
  • 6 Spoon the sweet potato and chilli mixture onto the tacos and top with the avodcado, red onion and fresh coriander. Serve with lime wedges