Name: Sweet potato and black bean tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-5
Ingredients: 2 thin sweet potatoes, peeled, sliced into 5mm-thick rounds; ½ red capsicum, sliced into 1 cm-thick strips; 2 Tbsp extra virgin olive oil; ½ x 40g packet of Old El Paso Fajita Spice Mix; 12 Old El Paso Taco Shells (156g packet), warmed following packet instructions; 2 cups shredded cos lettuce leaves; Sour cream, to serve; Charred lime, onion and black bean salsa (recipe on p30 of the Tex Mex Fiesta cookbook), to serve; Pickled vegetables (recipe on p19 of the Tex Mex Fiesta cookbook), to serve; 200g jar Old El Paso Mild Taco Sauce, to serve; Mint leaves, to garnish

Psst, the Spices are straight from the packet. Easy peasy!

Ingredients

2 thin sweet potatoes, peeled, sliced into 5mm-thick rounds

½ red capsicum, sliced into 1 cm-thick strips

2 Tbsp extra virgin olive oil

½ x 40g packet of Old El Paso Fajita Spice Mix

12 Old El Paso Taco Shells (156g packet), warmed following packet instructions

2 cups shredded cos lettuce leaves

Sour cream, to serve

Charred lime, onion and black bean salsa (recipe on p30 of the Tex Mex Fiesta cookbook), to serve

Pickled vegetables (recipe on p19 of the Tex Mex Fiesta cookbook), to serve

200g jar Old El Paso Mild Taco Sauce, to serve

Mint leaves, to garnish

Method

Preheat oven to 200°C fan-forced (220°C conventional). Put sweet potatoes, capsicum, oil and spice mix in a large bowl and toss to coat.

Line 2 oven trays with baking paper and arrange vegetables in a single layer.

Roast for 20 minutes or until just tender.

Fill taco shells with lettuce, roast vegetables, sour cream, charred lime, onion and black bean salsa, pickled vegetables and taco sauce. Garnish with mint and serve.

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