This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Roasted sweet potato tacos with chorizo

A sprinkling of smoky, spicy chorizo gives these tacos a punchy finish but leaves plenty of room for cumin-spiced roasted veg and crushed black beans.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Serves: 4

Ingredients

2 medium sweet potatoes, cut into 2cm chunks
1 large red onion, cut into wedges
1 tbsp sunflower oil
1 tsp chipotle chilli flakes
2 tsp ground cumin
100g kale
60g chorizo crumb
400g can black beans
1 lime, cut into wedges
12 Gran Luchito Soft Taco Wraps
1 tbsp soured cream
A few jarred jalapeño slices, drained, to serve

Method

1 Preheat the oven to 220°C, gas mark 7. Put the sweet potato chunks and onion wedges in a large roasting tin and toss in the oil, chilli flakes and cumin until coated. Roast for 30 minutes, stirring halfway. Stir in the kale, scatter over the chorizo crumb, then roast for 3-4 minutes, until crisp and piping hot.

2 Meanwhile drain the black beans, reserving 2 tbsp of the liquid. Put in a small saucepan and cook for 3-4 minutes until piping hot. Squeeze in a little lime juice, then roughly crush with a potato masher. Warm the taco wraps on the shelf below the roasting tin for 1-2 minutes.

3 To assemble the tacos, spread a little of the black bean mixture on each wrap, top with the roasted vegetables and chorizo, add a dollop of the soured cream and some jalapeño slices. Serve with lime wedges for squeezing over.