Air Fryer Recipe
Crispy Sweet Potato and Black Bean Tacos
Crispy Sweet Potato and Black Bean Tacos are a delicious and easy-to-make dish, perfect for air frying to achieve a crispy texture.
Ingredients
- 600g sweet potatoes, peeled and cut into 1.5cm cubes
- 1 x 400g tin black beans, drained and rinsed
- 8 small corn or flour tortillas
- 2 tbsp olive oil or rapeseed oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- ½ tsp garlic granules
- ½ tsp fine sea salt
- 1 small red onion, finely sliced
- 1 tbsp lime juice
- 80g mature Cheddar, grated, or crumbled feta
- 2 tbsp pickled jalapeños, chopped
- 1 small avocado, sliced, or 4 tbsp soured cream
- A handful of fresh coriander leaves, chopped
- Optional: 1 tsp chipotle paste
Method
- Preheat the air fryer to 190°C for 3 minutes.
- Toss sweet potato cubes with oil, smoked paprika, cumin, coriander, chilli powder, garlic granules, and salt.
- Cook sweet potatoes in the air fryer at 190°C for 14–18 minutes, shaking halfway through.
- Toss sliced red onion with lime juice and a pinch of salt to soften.
- Pat black beans dry and add to cooked sweet potatoes with jalapeños and chipotle paste, lightly crushing some beans.
- Warm tortillas in the air fryer or microwave to make them flexible.
- Fill tortillas with sweet potato and black bean mixture, sprinkle with cheese, and fold.
- Brush or spray folded tacos with oil and air fry at 190°C for 4–6 minutes, turning once.
- Serve with lime-pickled onion, avocado or soured cream, coriander, and lime wedges.
Nutrition
Calories: 250
