Ingredients
Smoky mince and beans
Method
- Heat the oven to 220°C (200°C fan). Toss the sweet potatoes with a third of the oil and the salt on a large baking tray and spread out in a single layer. Roast for 25 minutes, turning once, until tender and browned at the edges.
- Meanwhile, stir the TVP, hot stock, tomato purée, soy sauce, paprika and cumin together in a bowl and leave for 10 minutes to soak.
- Toss the cabbage with the juice of 1 lime and a pinch of salt. Cut the other lime into wedges.
- Heat the remaining oil in a large non-stick frying pan over a medium-high heat. Add the soaked TVP and fry for 8 to 10 minutes, leaving it alone between stirs, until it starts to brown and crisp. Stir in the beans and cook for 2 minutes to heat through.
- Warm the tortillas in a dry frying pan for about 30 seconds on each side, and keep them wrapped in a clean tea towel.
- Allow 4 tacos each. Fill the tortillas with the mince and beans and the sweet potato. Top with cabbage, avocado and coriander, and serve with lime wedges and hot sauce.
Nutrition per serving
- Protein
- 37 g
- Energy
- 694 kcal
- Carbs
- 112 g
- Fat
- 15 g
- Fibre
- 28 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.