Sweet potato and feta tacos

This is inspired by an Ottolenghi taquito recipe, and when I say its ADDICTIVE. You’ll be eating these all the time.

Recipe, makes 3 portions;

THE FILLING
1 sweet potato, roasted
200g refried beans
2 spring onions
2 small garlic cloves
2 tsp chipotle chilli flakes
1 1/2 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
Zest of 1 lime
2 tsp tomato purée
200g frozen corn, defrosted

THE TACO ASSEMBLY (per person)
2-3 corn tortillas
1/4 block feta
1 spring onion
lime wedges
Chilli oil - I always use my ancho chilli oil
Sour cream or yogurt
Crunchy corn

Method

1. Microwave the sweet potato for 4 mins

2. Put in the oven at 180°C for 10 mins (you could just microwave for another 2 mins)

3. Add the filling ingredients to a food processor - chop the spring onions into 3

4. Blitz to a smooth paste, and adjust to taste.

5. Add 1 heaped tbsp of the purée to a tortilla, fold it over, add some crumbled feta and fry on both sides in a greased frying pan.

6. Top with chilli oil, spring onions, sour cream or yogurt and crunchy corn.

Notes + Variations:

You can use corn or flour tortillas for these - I used to hate corn tortillas, but now I’ll never go back to flour ones.