This easy and flavorful recipe for Sweet Potato & Black Bean Tacos by Jamie Oliver is perfect for a quick, nutritious meal. Packed with creamy black beans, crispy sweet potatoes, and a zesty watermelon salsa, it’s a delicious vegetarian option that’s full of vibrant flavors and simple to make!
Ingredients Needed
- 2 spring onions
- 1 x 400g tin (14 oz) of black beans
- 2 tsp Cajun seasoning
- 2 sweet potatoes (250g/8.8 oz each)
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 4 regular flour tortillas
- 160g (5.6 oz) watermelon
- ½ a bunch (15g/0.5 oz) of coriander
- ½ a fresh red chilli
- 1 lime
- ½ tbsp extra virgin olive oil
- 30g (1 oz) feta cheese
How To Make Sweet Potato & Black Bean Tacos
- Prepare the spring onions and beans: Trim and finely slice the spring onions. Remove the shelf from the air fryer and scatter the spring onions into the base. Add the black beans, with half their juice, and mix in 1 teaspoon of Cajun seasoning. Replace the shelf.
- Cook the sweet potatoes and tortillas: Scrub the sweet potatoes, then chop them into 3cm (1.2-inch) chunks and place them in the air fryer drawer. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, add 1 teaspoon of Cajun seasoning and season with salt and pepper. Rub everything together. Cook at 180ºC (350ºF) for 30 minutes or until soft and golden, shaking halfway. Add the tortillas in the last 2 minutes to warm through.
- Prepare the watermelon salsa: Peel and finely dice the watermelon. Finely chop the coriander stalks (reserve the leaves). Deseed and finely chop the red chilli. Squeeze half the lime juice over the mix, add ½ tablespoon of extra virgin olive oil, gently toss together, and season.
- Assemble the tacos: Remove the tortillas and sweet potatoes, then carefully remove the shelf. Roughly chop the coriander leaves and stir most of them into the beans, reserving a few for garnish. Roughly mash the beans to a thick consistency, season, and spoon over the tortillas. Top with sweet potato chunks and watermelon salsa. Crumble over the feta cheese and sprinkle the reserved coriander leaves. Serve with lime wedges.
Recipe Tips
- Use fresh sweet potatoes: Make sure your sweet potatoes are firm and free from blemishes for the best texture and flavor after cooking.
- Don’t skip the Cajun seasoning: It adds a lovely kick to the dish. Adjust the amount if you prefer more or less spice.
- Mash the beans slightly: Roughly mashing the beans creates a thicker sauce that sticks better to the tortillas.
- Warm the tortillas properly: Add the tortillas to the air fryer during the last 2 minutes of cooking to ensure they are soft and warm, making them easier to fold.
- Fresh watermelon salsa: Dice the watermelon just before serving to keep it crisp and refreshing, and avoid it getting soggy.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 2 days. When ready to eat, enjoy as is or warm through.
- Reheat: Preheat the air fryer to 180ºC (350ºF). Place the tacos in the basket and heat for about 3-4 minutes, until warmed through and slightly crispy.
Nutrition Facts
Serving Size: 2 tacos
- Calories: 614
- Total Fat: 10.6g
- Saturated Fat: 3.3g
- Total Carbohydrate: 102.5g
- Dietary Fiber: 20.3g
- Sugars: 21.4g
- Protein: 21.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Simple Roast Chicken
- Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)
- Jamie Oliver 5 Ingredients Lamb Kofta
- Jamie Oliver Lamb Casserole
Jamie Oliver Sweet Potato & Black Bean Tacos
Description
This easy and flavorful recipe for Sweet Potato & Black Bean Tacos by Jamie Oliver is perfect for a quick, nutritious meal. Packed with creamy black beans, crispy sweet potatoes, and a zesty watermelon salsa, it’s a delicious vegetarian option that’s full of vibrant flavors and simple to make!
Ingredients
Instructions
- Prepare the spring onions and beans: Trim and finely slice the spring onions. Remove the shelf from the air fryer and scatter the spring onions into the base. Add the black beans, with half their juice, and mix in 1 teaspoon of Cajun seasoning. Replace the shelf.
- Cook the sweet potatoes and tortillas: Scrub the sweet potatoes, then chop them into 3cm (1.2-inch) chunks and place them in the air fryer drawer. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, add 1 teaspoon of Cajun seasoning and season with salt and pepper. Rub everything together. Cook at 180ºC (350ºF) for 30 minutes or until soft and golden, shaking halfway. Add the tortillas in the last 2 minutes to warm through.
- Prepare the watermelon salsa: Peel and finely dice the watermelon. Finely chop the coriander stalks (reserve the leaves). Deseed and finely chop the red chilli. Squeeze half the lime juice over the mix, add ½ tablespoon of extra virgin olive oil, gently toss together, and season.
- Assemble the tacos: Remove the tortillas and sweet potatoes, then carefully remove the shelf. Roughly chop the coriander leaves and stir most of them into the beans, reserving a few for garnish. Roughly mash the beans to a thick consistency, season, and spoon over the tortillas. Top with sweet potato chunks and watermelon salsa. Crumble over the feta cheese and sprinkle the reserved coriander leaves. Serve with lime wedges.
Notes
- Use fresh sweet potatoes: Make sure your sweet potatoes are firm and free from blemishes for the best texture and flavor after cooking.
- Don’t skip the Cajun seasoning: It adds a lovely kick to the dish. Adjust the amount if you prefer more or less spice.
- Mash the beans slightly: Roughly mashing the beans creates a thicker sauce that sticks better to the tortillas.
- Warm the tortillas properly: Add the tortillas to the air fryer during the last 2 minutes of cooking to ensure they are soft and warm, making them easier to fold.
- Fresh watermelon salsa: Dice the watermelon just before serving to keep it crisp and refreshing, and avoid it getting soggy.
Jamie Oliver Sweet Potato & Black Bean Tacos