Sweet potato is thought to be native to tropical South America where it has been used as a food source for more than 5000 years. They’re deliciously sweet, versatile across desserts (sweet potato brownies anyone?) and savoury dishes and so nutritious. This recipe will impress any meat eaters, and is a great entertaining dish!
Mexican Salad
Rated 5.0 stars by 1 users
Cuisine
Mexican
Servings
10
Prep Time
20 minutes
Cook Time
20 minutes
Sweet potato is thought to be native to Central and South America where it has been used as a food source for more than 5000 years. They’re deliciously sweet, versatile across desserts (sweet potato brownies anyone?) and savoury dishes and so nutritious. This recipe will impress any meat eaters, and is a great entertaining dish!
Author:Cailie Ford
Ingredients
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1 tin black beans
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1 tin red kidney beans
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500g sweet potato
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1 large red onion, chopped
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1 large capsicum, chopped
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3 ripe tomatoes, chopped
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¼ fresh basil, chopped
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3 tortillas
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1 tbsp olive oil
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2 tbsp parmesan, grated
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¼ cup greek yoghurt
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1 glove garlic, crushed
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1 tbsp lime juice
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2 tbsp olive oil
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3 avocados
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2 tbsp lemon juice
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1 clove garlic, crushed
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1 small red onion, chopped
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1 small red chilli, chopped
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¼ cup greek yoghurt
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2 tbsp hot sauce (optional)
Salad
Dressing
Guacamole
Directions
Chop sweet potato in bite-sized cubes and steam until tender (around 10-15min).
Combine sweet potato with onion, capsicum, tomato and beans. Stir in basil.
To make dressing, shake ingredients in a jar until combined.
Pour of the salad and toss to coat.
Preheat oven to 180°C, brush tortillas lightly with oil and sprinkle with parmesan cheese. Bake for 5-10min until crisp & golden.
To make the guac, mash avocados with lemon juice. Add garlic, onion, chilli, greek yoghurt and hot sauce (if using). Mix well.
Pile guac on top of the salad with a dollop of greek yoghurt before arranging broken pieces of tortillas to finish.