Low FODMAP Sweet Potato Tacos with Black Beans
All ingredients which may be identified as non-compliant with a low FODMAP diet have been included in quantities which are below the serving size which means you can eat them!
SERVES 4
PREP TIME 15 MINUTES COOKING TIME 25 MINUTES
DIFFICULTY MEDIUM
Ingredients
Potato Filling:
225g peeled sweet potatoes, cut into small cubes
225g peeled white potatoes, cut into small cubes
60ml tbsp Garlic-Infused Oil
3⁄4 teaspoon cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon chipotle chilli powder (or chilli powder)
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
Avocado & Lime Sauce:
170g coconut yoghurt
120g avocado
1 tbsp and 1 teaspoon lime juice
Water, approx. 3 tbsp
Salt
Bean Filling & Tacos:
140g drained, canned black beans
170g shredded red cabbage
8g chopped cilantro
2 tbsp spring onion (green parts only)
1⁄4 teaspoon cumin
Salt and freshly ground black pepper
8 corn tortillas, warmed
Lime wedges
Jalapeño slices (optional)
Method
1.
Make the Potato Filling: Preheat the oven to 200°C.
2.
Toss both kinds of potatoes together in a bowl with the Low FODMAP Garlic-Infused Oil, cumin, oregano, chilli powder, cayenne pepper and season generously with salt and pepper.
3.
Scrape onto a lined baking tray, space out in an even layer, and roast for about 40 minutes or until tender and golden brown. Put aside.
4.
Avocado & Lime Sauce: Blend the coconut yoghurt, avocado and lime juice in a blender until smooth.
5.
Add the water if necessary to create a more fluid sauce. Season with salt and
pepper.
6.
Bean Filling: Toss together the beans, cabbage, coriander, spring onion and cumin. Season with salt and pepper. Fold in the warm potato mixture.
7.
Arrange warmed tortillas on a serving plate, divide warm potato and bean filling amongst tortillas and drizzle with the sauce.
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