Black Bean Tortillas

Ingredients

• 1 medium sweet potato, peeled, finely cubed.
• 1 tablespoon extra virgin olive oil.
• 1/2 brown onion, finely chopped.
• 1 clove garlic, finely diced.
• 2 medium carrots, peeled and grated.
• 1 1/2 cup cooked black beans or 400g canned black beans, rinsed and drained.
• 1 2/3 cup tomatoes, diced.
• 1 medium red apple, peeled and finely grated.
• 1 cup corn kernels.
• 1/2 lime, juiced.
• 1/4 teaspoon cumin, ground.
• 1/4 teaspoon oregano, dried.
• Sea salt and black pepper, to taste.
• 1 large avocado, peeled finely chopped.
• 1 cup shredded lettuce.
• 1/2 cup sour cream or natural yoghurt.
• 1/4 cup coriander, fresh.

• 4 eggs, beaten.
• 2 tablespoons coconut cream.
• 1/2 cup arrowroot.
• 2 tablespoons coconut flour.
• 1/2 teaspoon sea salt.
• Coconut oil, for frying.

Directions

Black Bean Filling

1. Preheat oven to 200°C / 400°F / Gas Mark 6
 and line a baking tray with baking paper. Toss the sweet potato cubes with 2 tablespoons olive oil and bake in the oven for 10–15 minutes or until cooked through and browned on the outside.

2. Meanwhile, heat oil in a large frying pan on a medium heat and fry onions and garlic for 3 minutes or until soft. Add carrots and fry for another 3 minutes. Add beans, tomato, apple, corn, lime juice and spices and simmer for 10 minutes. Season to taste.

3. Serve black bean mix with Arrowroot Tortillas topped with avocado, lettuce, sour cream and coriander leaves (optional).

Arrowroot Tortillas

1. In a bowl, combine all ingredients (aside form the oil) until a smooth batter forms.

2. Heat a small frying pan over a medium heat and brush with some coconut oil.

3. Pour 1/8 of the batter into the pan, swirling to coat the base.

4. Cook for approximately 1 or 2 minutes on each side. Continue with the rest of the batter. Keep tortillas warm until ready to serve.

Note