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SERVINGS – 4 PREP/COOK – 30 minutes DIFFICULTY – Capable Cooks
INGREDIENTS
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500g orange sweet potato, peeled, cut into cubes
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1 tablespoon olive oil
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4 soft flour tortillas
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20g baby kale leaves
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425g black beans, drained, rinsed, warmed
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1/3 cup Greek yoghurt
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Lime zest, to serve
METHOD
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Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place sweet potato on tray and drizzle with oil. Season and arrange in a single layer. Roast for 20 minutes or until tender and golden.
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Meanwhile, preheat a chargrill pan on medium-high. Cook the tortillas for 1 minute each side or until lightly charred. Set aside and cover to keep warm.
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Top the tortilla with sweet potato, beans and kale. Dollop over yoghurt and sprinkle with lime zest.
