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Black bean & sweet potato tacos with creamy avocado.

Serves 2 - 556 kcals per serving (Vegan)

Fat 16.1g / Sat fat 4.3g / Carbs 82.8g / Sugar 15.9g / Fibre 19.2g / Protein 19.8g / Salt 1.4g


  • Low-cal cooking spray

  • 1 medium sweet potato

  • 1 medium red pepper, diced

  • 1 can black beans, drained

  • 2 tsp paprika

  • 2 tsp cumin

  • 1 tsp oregano

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • 1 small avocado

  • 1 heaped tbsp soya yoghurt alternative

  • 4 mini tortilla wraps

  • 1 tin sweetcorn, drained

  • Fresh coriander, to serve


  1. Pierce your sweet potato several times with a fork. Precook by baking in the centre of an oven at 200°C/180°C fan/Gas mark 6 for 30 minutes. Alternatively, microwave for 5-7 minutes. Allow to cool slightly before cutting into small cubes.

  2. Place a large frying pan coated with low-cal cooking spray over a medium-high heat. Tip in the cubed sweet potato and cook for around 10 minutes, stirring every minute or so, until golden.

  3. Add the pepper and the beans, then stir in the spices, oregano and garlic powder, along with a good pinch of salt and pepper. Cook for 3-5 minutes, until the beans have heated through and everything is nicely coated in the fragrant seasoning.

  4. To make your creamy avocado, simply scoop out your avocado into a bowl and mash well. Tip in the soya yoghurt and stir to combine. Season as desired.

  5. Heat your mini tortillas according to packet instructions. You can use a frying pan, a hot grill or even the microwave.

  6. Now it's time to assemble. Take one of your tortillas and top first with the potato-bean mix, then some sweetcorn. Add a few dollops of creamy avocado, then top with fresh coriander and serve warm.

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