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Maple Chili Roast Sweet Potato and Black Bean Tacos

Posted by vanillasplash
January 14, 2014
Featured in: Guest Posts
Maple Chili Roast Sweet Potato and Black Bean Tacos

~ by Emma-Louise Cooke

Hi all, my name is Emma-Louise and I run the blog .  I'm a rehabilitation counsellor by occupation.

It's that time of year when most of us want to eat lighter meals after the excesses of the Christmas season (I know I do!).  Although I generally follow a health conscious, mainly vegetarian diet, I also have an appreciation for the occasional cocktail or decadent dessert and sometimes have those days where only a burger will do.

I also love Mexican food and I'm always looking at different and tasty ways of using beans and legumes as they're not only beneficial for cardiac and digestive health, but are versatile, cheap and can be stored easily - the perfect food really.  Two of my favourite cooking ingredients are sweet potato and maple syrup and a while back I had the idea of combining them in these comforting, hearty soft tacos; full of black beans, tomatoes, spices and fresh, subtly sweet flavour, this dish would be great for a family dinner.  I enjoy serving them with a dollop of sour cream but for those vegan folk out there, you could use dairy free yoghurt, tofu or another dairy substitute of your choice.

Thanks so much to Healthy Aperture for giving me the opportunity to write this guest post.

Disclosure: I'm happy for my images and/or recipes to be used as long as they're linked back to A Splash of Vanilla.


Maple Chili Roast Sweet Potato and Black Bean Tacos

Maple Chili Roast Sweet Potato and Black Bean Tacos

Servings: 4 (2 small tacos each)


400g sweet potato, peeled and diced fairly small
30mls maple syrup
30mls grapeseed oil
Pinch chilli flakes
Freshly ground black pepper and sea salt

Black bean tomato filling:
20mls grapeseed oil
1 onion, diced
2 cloves garlic crushed
1 fresh chilli diced or chilli flakes (leave out seeds of the fresh chilli if preferred)
2 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp paprika
Freshly ground black pepper and sea salt
2 heaped tbsp tomato paste (low or no sodium)
1 400g tin black beans, drained and rinsed or 250g cooked black beans
1 400g tin crushed tomatoes

8 small taco shells or soft taco wraps
4 lime halves
1 large avocado, sliced
120g sour cream (optional)
Fresh coriander or flat leaf parsley leaves, chopped coarsely


Preheat oven to 200C.  Place baking paper over base of a flat baking pan.

Add maple syrup, oil, chilli and seasoning to a bowl and stir to combine.  Toss with diced sweet potato until well covered.  Spread over the prepared baking pan, evenly spaced out and roast for 35-40 minutes, or until caramelised and cooked through.  It’s a good idea to turn them over around half way through but not completely necessary.   Once removed from the oven, use some tongs to move the pieces through the maple syrup mixture on the base of the pan.

Meanwhile, add oil, onion, garlic, spices and seasoning to a medium/large, heavy based saucepan.  Bring to high heat then turn down to lowish heat and sauté with the lid on for 8 minutes, stirring regularly until onion is transparent.

Turn heat up to medium/high.  Add tomato paste and cook down for a  minute.  Add tomatoes and bring to a simmer on medium heat and continue to cook, uncovered or with the lid to the side, for 15-20 minutes or until reduced a bit and thickened.  Just before the end of cooking time, add the black beans and stir to combine, heating through.  Add further seasoning if you like.

Take off the hotplate and allow to sit uncovered for 5 minutes.

Layer the black bean mixture, a squeeze of lime juice, roast sweet potato, avocado, sour cream and herbs onto the soft tacos.

Note: Black bean tomato filling can be made in advance or frozen.

Maple Chili Roast Sweet Potato and Black Bean Tacos










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