RECIPE: HOW TO DO SMOKY BEAN AND SWEET POTATO TORTILLAS WITH LIME-PICKLED ONIONS

Take your veggie Mexican night to new heights with these smoky bean and sweet potato tortillas. They’re wonderfully warming and spicy with a citrus kick from the lime-pickled onions.

RECIPE SMOKY BEAN AND SWEET POTATO TORTILLAS WITH LIME-PICKLED ONIONS

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 20 minutes, cooking time 35 minutes

Ingredients

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
Pinch of ground cumin
600g sweet potatoes, peeled and cut into 1cm dice
1-2 tbsp chipotle paste
300ml vegetable stock, hot
2 x 400g tins butter beans, drained and rinsed
400g tin black beans, drained and rinsed
Handful of fresh mint leaves, chopped
Handful of fresh coriander leaves
Tortilla wraps, charred, to serve
Soured cream to serve
Juice of 1 lime
1 large red onion, finely sliced
Sea salt crystals or flakes

Step by step preparation

To make the lime-pickled onions, toss the lime juice and sliced onion in a bowl with a good pinch of sea salt. Leave for 30 minutes, tossing occasionally, to soften and turn pink.
Heat the oil in a large frying pan over a low-medium heat, then add the chopped onion, garlic and cumin. Cook for 10 minutes, then add the sweet potatoes. Fry gently for 2-3 minutes more, stirring occasionally to make sure the garlic doesn’t burn.
Stir in the chipotle paste to coat the vegetables. Season well, then pour over the hot vegetable stock. Bring to the boil. Turn the heat down to a simmer, then cook for 10-15 minutes until the potatoes are tender and the stock is reduced. Taste and season.
Add all the beans to the pan. Keep on the heat for a further 5 minutes, stirring, then remove and toss in the mint and coriander. Take to the table, still in the pan, then serve with the charred tortilla wraps, lime-pickled onions and soured cream.

RECIPE: HOW TO DO SMOKY BEAN AND SWEET POTATO TORTILLAS WITH LIME-PICKLED ONIONS

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