Sweet potato lettuce wraps
Smoky chipotle paste gives heat to this vegan dish. You could add grated cheese on the side for non-vegans to sprinkle over.
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 600g sweet potatoes, peeled and cubed
- 3 tsp Cooks’ Ingredients Chipotle Paste
- 1 tbsp rapeseed oil
- 425g can black beans, drained and rinsed
- 1 onion, finely chopped
- 25g pack coriander, finely chopped
- 250g pack cherry tomatoes, diced
- 3 limes, juice
- 2 little gem lettuce, separated into leaves
- 170g tub guacamole
- 2 handfuls tortilla chips, roughly crushed, plus extra uncrushed to serve
Preheat the oven to 200°C, gas mark 6. Put the diced sweet potato in a large roasting tin and add the chipotle paste, oil and a pinch of salt. Stir to coat, then roast for 40 minutes, stirring and tossing occasionally, until soft and beginning to char.
Meanwhile, put the black beans in a large serving bowl. Mix in the onion, coriander and tomatoes.
When the sweet potatoes are cooked, remove from the oven and leave to cool a little. Mix them into the beans, then add the lime juice and season with salt.
Serve the sweet potatoes and beans in their bowl with the lettuce leaves, guacamole and crushed tortilla chips on the side, so that your guests can make up their own wraps. Some extra uncrushed tortilla chips are delicious on the side for scooping too.
This is a great dish to serve with additional salsas so that everyone can customise their wraps as they like. The sweet potatoes can be cooked up to 24 hours in advance and kept chilled in the fridge.
Typical values per serving when made using specific products in recipe