Sweet Potato Tacos

Name: Sweet Potato Tacos
Ingredients: 200 g spelt flour, or plain flour; 1 tsp sea salt; 170 g sweet potatoes, cooked, skin removed; 150 g red onion, peeled, trimmed, finely sliced; 120 ml apple cider vinegar; 160 g boiling water; 1 Tbsp sugar; 1.5 tsp kosher salt; 600 g aubergine, trimmed, cut to fit the feed tube; 150 g red onion, peeled, trimmed, cut to fit the feed tube; 4 Tbsp oil; 2 tsp cayenne pepper; 3 Tbsp tomato purée; 2 tsp smoked paprika; 3 Tbsp maple syrup; 2 tsp cider vinegar; 2 tsp oregano; 1 pinch chilli flakes; salt, to taste; pepper, to taste; 100 g onion, peeled, trimmed, cut to fit the feed tube; 1 Tbsp olive oil; sea salt, to taste; 2 tsp cumin; 0.25 tsp chilli powder; 800 g tinned black beans, drained, rinsed; 78 g water; 1 tsp lime juice; black pepper, to taste; 2 avocados, peeled, pitted

Difficulty

Medium

Time

135 min

Ingredients

Servings

Makes

For the sweet potato tortillas

200 g spelt flour, or plain flour
1 tsp sea salt
170 g sweet potatoes, cooked, skin removed

For the pickled onions

150 g red onion, peeled, trimmed, finely sliced
120 ml apple cider vinegar
160 g boiling water
1 Tbsp sugar
1.5 tsp kosher salt

For the aubergine

600 g aubergine, trimmed, cut to fit the feed tube
150 g red onion, peeled, trimmed, cut to fit the feed tube
4 Tbsp oil
2 tsp cayenne pepper
3 Tbsp tomato purée
2 tsp smoked paprika
3 Tbsp maple syrup
2 tsp cider vinegar
2 tsp oregano
1 pinch chilli flakes
salt, to taste
pepper, to taste

For the black beans

100 g onion, peeled, trimmed, cut to fit the feed tube
1 Tbsp olive oil
sea salt, to taste
2 tsp cumin
0.25 tsp chilli powder
800 g tinned black beans, drained, rinsed
78 g water
1 tsp lime juice
black pepper, to taste

For the avocado cream

2 avocados, peeled, pitted
1 bunch fresh coriander, as needed, destalked
1 green chilli pepper, destalked
2 garlic cloves, roughly chopped
2 Tbsp lime juice
2 Tbsp water
salt, to taste

To finish

feta, or vegan alternative, as needed, crumbled

Utensils

1 Mason jar, 1 Non-Stick skillet, 1 Jug, 2 large, 1 Saucepan medium, 2 Serving bowl small, Dough Tool, Thin Slicing Disc

Instructions

Getting started

Line two baking trays with baking paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Dough Tool to the Food Processor bowl.

Stage 1

Add flour, salt and sweet potatoes into the Food Processor bowl.

Mix until a dough has formed.

Add a little flour if the dough is too wet or sticky.

Let rest for 5 minutes.

Transfer the dough to a lightly floured work surface.

Shape into a log.

Divide into 14 equal pieces.

Using your hands, roll each piece into a ball.

Sprinkle the dough balls well with flour.

Using a rolling pin, roll out each ball until approx. 2 cm thick.

Place a non-stick skillet over medium-high heat.

Heat each tortilla for 1-2 minutes on each side.

Flip the tortilla over once bubbles start to form and the edges begin to curl up.

Transfer the cooked tortilla onto a plate.

Cover with a tea towel and set aside.

The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.

Stage 2

Clean the Food Processor bowl and fit the Thin (2mm) Slicing Disc.

Assemble the Food Processor bowl onto the power unit.

Slice the red onion into the Food Processor bowl using the pusher.

Transfer the sliced onion into a mason jar and set aside.

Add the vinegar, water, sugar and salt into a jug.

Stir to combine.

Pour the mixture over the sliced onions.

Chill in the fridge for 1 hour or overnight.

Stage 3

Preheat the oven to 180ºC.

Clean the Food Processor bowl and fit the Thin (2mm) Slicing Disc.

Assemble the Food Processor bowl onto the power unit.

Fit the Dicing Grid into the feed tube.

Dice the aubergine and red onion into the Food Processor bowl using the dicing pusher.

Transfer the diced aubergine and red onion into a large bowl.

Add the oil, pepper, tomato purée, smoked paprika, maple syrup, vinegar, spices and seasoning into the bowl.

Toss to combine.

Spread the coated aubergine and onion over the prepared baking trays.

Bake at 180ºC for 15 minutes.

Gently toss the aubergine and unstick if necessary.

Bake at 180ºC for a further 10 minutes until the aubergines are soft and slightly caramelised.

Remove from the oven and let cool.

Stage 4

Clean the Food Processor bowl and fit the Knife Blade.

Add onion into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Chop until coarsely chopped.

Stage 5

Add the oil into a medium saucepan.

Transfer the chopped onion into the saucepan.

Season with sea salt.

Cook over a medium-high heat for 5-8 minutes, stirring occasionally, until the onions have softened and are turning translucent.

Add the cumin and chilli powder into the saucepan.

Cook for 30 seconds, stirring constantly.

Add the black beans and water into the saucepan.

Stir to combine.

Simmer for 5 minutes, turn the heat off and let cool slightly.

Stage 6

Transfer the cooled beans into the Food Processor bowl.

Add lime juice and black pepper into the Food Processor bowl.

Chop until roughly mashed.

Transfer the mixture into a small serving bowl and set aside.

Stage 7

Clean the Food Processor bowl and fit the Knife Blade.

Assemble the Food Processor bowl onto the power unit.

Add avocado, coriander, chilli, garlic, lime juice and water into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Blend until smooth.

Scrape down the sides of the bowl if necessary.

Transfer the dip into a small serving bowl and set aside.

To Finish

To finish

Spread the black beans in the middle of each tortilla.

Top with aubergine and avocado dip.

Garnish with crumbled feta.

Serve