INGREDIENTS
400 g orange kūmara peeled and diced
2 tbsp olive oil
1 onion finely chopped
2 cloves of garlic crushed
600 g beef mince
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
1 × 400g can of black beans drained and rinsed
1 Golden Sun Roasted Red Pepper sliced
8 corn tortillas
125 g sour cream
⅓ C Golden Sun Red and Green Sliced Jalapeños
½ handful fresh coriander chopped
1 lime cut into wedges
Guacamole
1 avocado
1 clove of garlic crushed
1 tbsp lime juice
PREPARATION
1. Heat the oven to 200°C.
2. Toss the kumara in olive oil and a good sprinkle of salt and pepper. Spread them out on a baking tray and roast in the oven for about 20-25 minutes, until tender and slightly caramelised. Set aside.
3. At the same time make the guacamole by mashing the avocado, garlic and lime juice in a bowl. Season with salt.
4. In a large frying pan, heat a tablespoon of olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Add the beef mince, breaking it up with a spoon, and cook until browned. Stir in the cumin, smoked paprika, ground coriander, salt, and pepper.
6. Add the black beans and roasted red pepper to the pan cooking until everything is heated through.
7. Warm the tortillas in a dry frying pan or in the oven.
8. Fill each tortilla with a generous portion of the beef mixture. Top with roasted kumara, guacamole, a dollop of sour cream and sprinkle of Jalapeños.
9. Garnish with coriander and a lime wedge for squeezing.