Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make mash
Preheat the oven to 220°C/200°C fan. Peel the sweet potatoes and chop them into bite-size pieces. Add them to a pot of salted boiling water and boil for 15 min or until tender. Drain the sweet potatoes and return them to the pan with a generous sprinkle of salt. Mash until smooth and season to taste.
2 Make chilli
Meanwhile, drain and rinse the blackbeans. Peel and finely chop the onion. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt. Fry for 5 min until softened. Add the cumin, smokedpaprika and pinch of chipotle(spicy!) and fry for 1 min further. Add the tomatopaste, measuredwater and drained beans and cook for a final 3 min. Season and set aside.
3 Bake taquitos
Divide the sweetpotato mash between the tortillawraps. Top with the bean chilli and crumbled feta. Roll each tortilla up and arrange them in an oiled oven-proof dish, seam-side down. Drizzle generously with vegetable oil and roast for 20 min or until crisp – these are your taquitos.
Tip!Use a pastry brush to cover the wraps in a thin layer of oil, so they get crisp all over.
4 Make salsa
Meanwhile, finely chop the cherry tomatoes. Drain the corn. Trim and finely slice the spring onion. Roughly chop the coriander. Juice half of the limes into a bowl. Add the spring onion, tomatoes, sweetcorn, fresh coriander, olive oil and salt. Mix well - this is your salsa.
5 Avo crema
Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the remaining lime juice and sourcream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.
Once the taquitos are ready, divide among plates and serve with a dollop of avo lime crema and the salsa to the side.