So, how’s this weather we’re having? Crazy, right? After the coldest winter Melbourne has seen in over three decades we get this – a mini heat wave! After such a depression inducing, immunity knocking five months, this warm weather has seemed like a bit of a novelty for the first couple of days. I spent it out and about – sitting in the Botanical Gardens with my friend, strolling down Elwood beach with Kirk, eating rice paper rolls, gado gado, sorbet and all the other warm weather foods… But, after five days of it, I shamefully admit that I am now very happy we’ve come to the (temporary) end of it! I know, ridiculous! But I guess for me there is a big difference between 30 and 35 degrees, and seeing that the last two days have been the latter, I am quite ready for this afternoon’s cool change. I just find it so hard to be productive in the heat, it’s like my brain is on perpetual holiday mode unless it’s under 30 degrees!
So, it’s time to turn on our ovens again! But don’t worry, not for long! This funny little fusion recipe comes together in just over half an hour and the flavour combination, whilst a little unorthodox, just really works!
You may know by now that I don’t mind a little dill with my sweet potatoes (a slight understatement), and whilst it doesn’t strictly adhere to traditional Mexican cuisine (in the slightest), I just love it in these quick, healthy and simple tacos! Picture this: A filling of spicy roasted sweet potatoes tossed with kale and black beans, stuffed into a warm corn tortilla and smothered in a creamy and zesty dill sauce! This is a great weeknight meal that is unfussy and easy to prepare.
I also foresee that this sweet potato filling would be most at home on a plate of nachos (you’re welcome!). Of course, if you want the sauce to be more traditional and less outrageous (though definitely as equally delicious), coriander can be substituted in place of the dill. xx
Sweet Potato and Black Bean Tacos with Green Dill Sauce
If you like things a little hot consider upping the cayenne to 1/2 tsp. I prefer to leave the skin on the sweet potatoes for nutritional benefits and so they hold their shape better, but you can peel them if you prefer. I’ve put the garlic as optional in the green dill sauce and it packs a bit of a punch due to it being raw, If you include it, make sure you go for a small clove or consider cutting a larger one in smaller chunks and adding it to taste. If you forget to soak the cashews for the queso you can “quick soak” them in a bowl of boiling water for 10-15 mins – the queso texture will be similar but the nuts won’t have the same nutritional value that you get with the long soak in cold water. That said, if you have a low quality blender I would recommend you use the long soak method to ensure a smoother sauce. Coriander can be substituted for dill in similar quantities.
Prep time: 10 min
Cook time: 30 min
Sweet Potato and Black Bean Tacos
2 tbls olive oil
1.5 tsp ground cumin
2 tsp ground coriander
1/4-1/2 tsp cayenne pepper
240g | 1.5 cups cooked black beans (1 x 400g can, drained and rinsed)
60g | a large handful of kale or spinach, deveined and roughly sliced
8 corn tortillas
Green Dill Sauce
70g | 1/2 cup raw cashews, soaked in cold water 6+ hours *
50g | 1 bunch of fresh dill, roughly chopped
1/2 tsp lemon zest
50ml | 2.5 tbls lemon juice (juice of 1 lemon)
125ml | 1/2 cup water
1 small garlic clove, peeled (optional)
1/2 tsp salt (+ more to taste)
For the sweet potatoes: Set your oven to 200C.
Prepare your sweet potatoes by cutting them into batons 1-2cm wide and 4cm long. Arrange on a baking tray and toss with the oil, spices and salt using your hands. Roast in your oven for 20-25min till cooked through. I utilise this idle time to make the green dill sauce.
When done, add the beans and kale and toss well, before returning to the oven for a couple of minutes to wilt the kale and heat through. Taste and add more salt if desired.
For the sauce: Blend all the ingredients in a high speed blender till completely smooth – a 1-3 min depending on your blender. Taste and add more salt, if desired. Store in the fridge till needed. Will keep in an airtight jar refrigerated for up to 5 days, use any leftovers as a dip, sandwich spread, or thinned out as a salad dressing.
To serve: On a dry frying pan over medium-high heat, heat your torillas on either side till pliable (20-30 sec on each side). Fill each with the sweet potato and a good helping of green dill sauce. Devour!