1 hr 10 mins
Easy
These stuffed sweet potatoes with spinach and white beans offer a delicious combination of flavors and textures. We start with sweet potatoes baked to perfection.
Perfect served in corn or flour tacos, layered up with all the toppings! Guacamole, salsa or pickled cabbage would work really well. Adjust the dried chilli flakes to taste, add more if you like spicier food.
20 min
10 min
30 mins
1. Firstly, make the Mexican style taco seasoning. In a small bowl, mix all the ingredients together. Store in a glass jar until ready to use.
2. Next, in a food processor add the walnuts, onions, garlic and drained sun-dried tomatoes.
3. Pulse until chunky and slightly coarse. The mix should resemble minced meat.
4. Meanwhile, add the oil to a frying pan and warm through.
5. Transfer the walnut ‘meat’ mix to the frying pan and fry until slightly golden, for about 5 minutes.
6. Add the taco seasoning, salt and pepper to taste.
7. Finally, add the tamari. Cook for a couple more minutes then add the lime juice.
8. To serve, spoon into corn or flour mini wraps, then top with your favourite taco ingredients.
1. Firstly, make the Mexican style taco seasoning. In a small bowl, mix all the ingredients together. Store in a glass jar until ready to use.
2. Next, in a food processor add the walnuts, onions, garlic and drained sun-dried tomatoes.
3. Pulse until chunky and slightly coarse. The mix should resemble minced meat.
4. Meanwhile, add the oil to a frying pan and warm through.
5. Transfer the walnut ‘meat’ mix to the frying pan and fry until slightly golden, for about 5 minutes.
6. Add the taco seasoning, salt and pepper to taste.
7. Finally, add the tamari. Cook for a couple more minutes then add the lime juice.
8. To serve, spoon into corn or flour mini wraps, then top with your favourite taco ingredients.
1 hr 10 mins
40 mins
25 mins
