Mexican the healthy way
NOT all Mexican-style food has to be calorie and fat-laden and therefore bad for you. I often substitute vegetables and legumes for mince in my Tex-Mex recipes and sometimes you can't even tell the difference.
1 medium gold sweet potato, peeled and cut into small cubes
2 tbs olive oil, divided
salt and pepper to taste
1/2 tsp smoky paprika
1 medium Spanish onion, peeled and chopped
1 red capsicum, cored and diced
2 cloves garlic, minced
1 1/2 cups vegetable stock
1 x 400ml can diced tomatoes
kernels from 1 cob of corn
1 tsp chili powder
1 tsp ground cumin
1 x 400ml can black beans, drained
1 1/2 cups cooked long-grain rice
8 corn tortillas
light sour cream and fresh lime wedges (optional)
METHOD: Preheat oven to 210C. Line a baking tray with foil or baking paper. Toss sweet potato in a bowl with half the oil and sprinkle with paprika, salt and pepper to taste. Place on prepared baking tray in a single layer and roast until tender (about 25-30 minutes), turning once.
Meanwhile, heat remaining olive oil in a medium pan over medium heat. Add onion and cook until starting to soften, then add capsicum and garlic; cook two minutes longer. Stir in vegetable stock, tomatoes, corn, chili and cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and simmer 10 minutes. Stir in black beans, cover and simmer five minutes longer. Gently toss in sweet potatoes and allow to just warm through.
To serve: Place two tablespoons of cooked rice on the centre of each tortilla. Top with vegetable chili, avocado slices, grated cheese and coriander leaves. Roll up and serve. Accompany with light sour cream and lime wedges.