Name: Loaded Tacos with Coriander Bean Mash, Polenta Crusted Sweet Potato Wedges, Feta + Pickled Red Onion
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 red onion, thinly sliced; 1 tsp caster sugar; 150ml white wine vinegar; 200ml water; 500g sweet potatoes sliced into thick wedges (leave the skin on); 2 tbsp olive oil; Big pinch of flakey salt (smoked, if you have it); 2 tbsp of polenta; 1 jar of Organic White Beans with their bean stock; 15g coriander; 1 lime, all its zest + half its juice; 1 heaped tbsp greek yogurt, sour cream or vegan alternative; 6-10 small, soft tortillas; 200g feta cheese, or vegan alternative; Hot sauce, optional; Extra lime wedges, to serve

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-loaded-tacos-with-coriander-bean-mash-polenta-crusted-sweet-potato-wedges-feta-pickled-red-onion-boldbeanco

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Loaded Tacos with Coriander Bean Mash, Polenta Crusted Sweet Potato Wedges, Feta + Pickled Red Onion

Feeds: 4-6

Takes: 45 minutes

Ingredients

For the quick pickled onion

1 red onion, thinly sliced
1 tsp caster sugar
150ml white wine vinegar
200ml water

For the polenta crusted sweet potatoes

500g sweet potatoes sliced into thick wedges (leave the skin on)
2 tbsp olive oil
Big pinch of flakey salt (smoked, if you have it)
2 tbsp of polenta

For the coriander bean mash

1 jar of Organic White Beans with their bean stock
15g coriander
1 lime, all its zest + half its juice
1 heaped tbsp greek yogurt, sour cream or vegan alternative

To assemble

6-10 small, soft tortillas
200g feta cheese, or vegan alternative
Hot sauce, optional
Extra lime wedges, to serve

Made with:
Organic White Beans

Directions

step 1
Heat oven to 200C/180C fan/gas 6.
step 2
For the quick pickled onion, add the onion, vinegar, sugar, pinch of salt and water to a jar - top up with more water depending on the size of your jar. Shake well and set aside in the fridge until ready to serve.
step 3
Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until soft on the inside and slightly crisp on the outer, turning the trays halfway so that the wedges cook evenly.
step 4
For the bean mash, add half of the beans to a blender with all of the other ingredients and blitz to a smooth, creamy consistency. Season to taste, adding more lime juice if you like. Add the remaining beans to a mixing bowl, pour over the blitzed bean mash and roughly mix to combine, mashing the beans up a bit as you go - this will give the filling more texture.
step 5
Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).
step 6
To assemble the tacos, spread a spoonful of the bean mash onto the base of your taco. Top with a couple of the sweet potato wedges, crumble over some feta and a few pickled onions. Bit of hot sauce too if you like it spicy! Finish with a squeeze of lime.