Black Bean and Sweet Potato Tortillas

Canteen = Everyday

A simple and tasty midweek meal that also stores well in the freezer.

Serves 6


2 tin of black beans (drained)
1 tin of tomatoes
1 medium sweet potato
2 cloves garlic
1/2 420g tin corn kernels (drained)
1/2 capsicum
1/2 red onion
1/2 lime (juiced)
1 packet of wraps or tortillas
Salad (lettuce, tomato, cucumber, cheese, avocado) to serve
Paprika, ground coriander, chilli powder and cumin to season


Cut sweet potato into small chucks, and onion and capsicum into small wedges. Finely dice garlic.
Add beans, tinned tomato, sweet potato and 1 clove of garlic to fry pan. Add 1 teaspoon of paprika, coriander and cumin and 1/2 teaspoon chilli powder. Simmer on medium heat until sweet potato is soft.
Add corn kernels, capsicum, onion, remaining garlic and lime juice into second pan. Season with 1/2 teaspoon paprika and coriander. Fry for 8-10 minutes.
Prepare salad ingredients by cutting and placing in separate bowls.
Serve as a do it yourself meal. Top tortillas with bean mixture, corn mixture and salad of preference.

NOTE: kidney beans also work well in this recipe

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