|Serves: 6 people||Recipe course: Starters||Preparation time (min.): 15||Cooking time (min.): 45|
For the sweet potato tacos:
200g spelt flour (or plain flour)
3 medium sweet potatoes, skin removed and cooked
1 tsp sea salt
For the pickled onions:
1 medium red onion
120ml apple cider vinegar
160ml boiling water
1 Tbsp sugar
1 1/2 tsp Kosher salt
For the aubergine:
2 medium aubergines
1 red onion
4 Tbsp oil
2 tsp cayenne pepper
3 Tbsp tomato puree
2 tsp smoked paprika
3 Tbsp maple syrup
2 tsp cider vinegar
2 tsp oregano
A pinch of chilli flakes
For the black beans:
1 tablespoon olive oil
1 small onion
Fine sea salt
2 tsp ground cumin
¼ teaspoon chilli powder
2 cans black beans, rinsed and drained
⅓ cup water
1 tsp lime juice
Black pepper, to taste
For the avocado cream:
2 avocados, pitted
1 bunch of fresh coriander
1 green chilli
2 garlic cloves
2 Tbsp lime juice
2 Tbsp water
Salt, to taste
Crumbled feta or vegan alternative, if desired
1. Place the food processor bowl onto the machine and fit the dough tool.
2. Add the spelt flour into the bowl, followed by the salt and cooked sweet potato.
3. On a medium speed, mix the ingredients together to combine until a dough forms. If the dough seems too wet or sticky, you can add a little extra spelt flour to help. Once combined, allow the dough to rest for 5 minutes.
4. Dust a surface liberally with flour and shape the dough into a long log. Divide the dough into 14 portions, then roll into balls using your hands.
5. Sprinkle the dough balls well with flour and roll each out until they are between 1/8 and 1/16 of an inch thick using a rolling pin
6. Heat a non-stick skillet and add a rolled tortilla over a medium-high heat. Cook for 1 to 2 minutes on each side, flipping the tortilla over once bubbles start to form and the edges begin to curl up.
7. Stack each cooked tortilla and keep covered until ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.
8. Next, move onto the fillings.
9. To make the pickled onions, fit the food processor with the thin slicing disc and slice the red onions, then empty into a mason jar.
In a jug, mix the apple cider vinegar, boiling water, sugar and salt and pour over the onions. 10. Leave to sit for at least 1 hour up to overnight in the fridge.
11. For the aubergines, start by preheating the oven to 180°C.
12. Fit the slicing plate and Express Dice attachment onto the food processor.
13. Push the aubergine and onion through the feed tube into the food processor bowl.
14. Empty onto a two baking trays lined with baking paper in an even layer, then toss the diced aubergine and onion with the seasonings (oil, cayenne pepper, tomato puree, paprika, maple syrup, cider vinegar, oregano, chilli flakes and seasoning).
15. Bake for 15 minutes, then gently toss the aubergine and unstick if necessary
16. Bake for a further 10 minutes so that the aubergines are soft and slightly caramelised.
17. For the mashed black beans, warm the oil in a medium saucepan over a low heat.
18. Fit the food processor with the knife blade and coarsely chop the onion and transfer into the saucepan.
19. Add a sprinkle of salt, then cook for 5 to 8 minutes, stirring occasionally until the onions have softened and are turning translucent.
20. Add the cumin and chilli powder, then cook for another 30 seconds while stirring. Pour in the beans and water and quickly stir together. Cover and reduce heat to maintain a gentle simmer.
21. Cook for 5 more minutes, then turn the heat off and leave to cool down a little. Empty the beans into the food processor bowl and add the lime juice, season with salt and pepper, then chop on a medium speed until you reach the desired consistency.
22. Lastly to make the avocado cream, fit the knife blade into the food processor, then add the avocados, cilantro, chilli, garlic, lime juice, water and salt. Blend until smooth on a medium speed, scraping down the sides of the bowl if necessary. Transfer the dip to a small bowl for serving.
23. To assemble the tacos, spread black beans down the middle of each tortilla, then top with sticky aubergine and avocado dip. Garnish with crumbled feta or vegan alternative. Repeat with remaining tacos and serve.
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