Air Fryer Recipe
Crispy Sweet Potato and Black Bean Tacos
Crispy Sweet Potato and Black Bean Tacos are simple to make and come out especially well in the air fryer, with crisp edges and a hearty, smoky filling.
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 the sweet potato cubes with the oil, smoked paprika, cumin, coriander, chilli powder, garlic granules, and salt until evenly coated.
- Cook the sweet potatoes in the air fryer at 190°C for 14–18 minutes, shaking the basket halfway through.
- Toss the sliced red onion with the lime juice and a pinch of salt to help it soften.
- Pat the black beans dry, then add them to the cooked sweet potatoes with the jalapeños and chipotle paste, lightly crushing some of the beans.
- Warm the tortillas in the air fryer or microwave so they are flexible.
- Fill the tortillas with the sweet potato and black bean mixture, sprinkle with cheese, then fold.
- Brush or spray the folded tacos with oil and air fry at 190°C for 4–6 minutes, turning once.
- Serve with the lime-pickled onion, avocado or soured cream, coriander, and lime wedges.
Nutrition
Calories: 250
