Ingredients
12 total- 0.5 red onion, cut into ½cm dice
- 50 g of coriander, very finely chopped
- 4 tbsp of fresh lime juice
- 3.25 tsp of fine sea salt
- 1 large cauliflower, cut into small florets
- 1 large sweet potato, peeled and cut into 2.5cm pieces
- 5 tbsp of rapeseed oil
- 3 tsp of chipotle flakes
- 2 tsp of ground cinnamon
- 1 400g tin black beans
- 12 small tortilla wraps
- 2 jalapeño chillies
Method
5 stepsStep 1
Preheat oven to 220°C/200°Cfan/gas 7. To make the salsa, use tongs to hold one of the chillies over a small gas flame until well charred. Put on a plate to cool and repeat with the other chilli. (If you don’t have an open flame, grill them instead).
Step 2
Put the onion, coriander, lime juice and ¾ tsp salt in a bowl. Once the chillies have cooled, finely chop and mix into the salsa. Taste and adjust if need be.
Step 3
Line two large baking trays with baking paper. Place the cauliflower and sweet potato in a large bowl, add the oil, 2 tsp chipotle flakes, cinnamon and 2 tsp salt, and toss with your hands to coat. Transfer to the trays, spread out in a single layer and roast for 35 mins, until tender and slightly charred.
Step 4
While the vegetables roast, make the purée. Drain the tin of beans, reserving the liquid, then use a stick blender to blend 4 tbsp with the beans, remaining 1 tsp chipotle and ½ tsp salt, until smooth. Set aside in a small bowl.
Step 5
When your vegetables are almost ready, heat the tortillas following packet instructions. Transfer the vegetables to a bowl and put on the table with the salsa, purée and tortillas, ready to build the tacos.