Yvonne's Heart Healthy Tacos & Chocolate Avocado Mousse
Yvonne’s Heart Sweet Potato & Black Bean Tacos
Ingredients:
- 1 medium size sweet potato, washed and keep skin on, cut in small heart shapes using a heart cutter
- 2 tbsp olive oil
- 2 tbsp cajun seasoning
- ½ tsp mild chilli powder
- Pinch of salt and cracked pepper
- 1 red onion, cut into thick slices
- 1 tin of black beans, drained, washed and patted dry
- 1 tbsp olive oil for frying onion and black beans
- ½ tsp mild chilli powder
- Tortillas x 4
- Sauce: 4 tbsp Greek yoghurt, 1 lime zest and juice and 1 tbsp maple syrup
- Toppings inside tortilla wrap:
- 8 sun dried tomatoes, sliced
- 2 spring onions, sliced diagonally
- Small tin of sweet corns, drained
- Small handful of fresh coriander herby leaves
Method:
1.Preheat oven with temperature of 220c.
2.Mix sweet potatoes hearts with olive oil, cajun seasoning and salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre.
3.Warm up a large frying pan with olive oil, then fry red onion slices for few minutes, push the onions to one side of the pan, and then add drained/patted dry black beans and ½ tsp of mild chilli powder.Fry the black beans until hot, add little water, about 2 tbsp to loosen up the black beans. Can add more water if desired, then gently mash it with a fork or a masher.
4.Add seasoning and turn off the heat.
5.Make a creamy and tangy sauce with Greek yoghurt, lime zest and juice and maple syrup.
6.Slice the spring onions and chop up the parsley leaves.
Fry the tortillas in a clean small frying pan with until it is lightly charred which will take about 2 minutes on each side.
Place the charred tortillas onto a plate. Smother with a creamy sauce, then add black beans mixture, then sweet corns, heart sweet potatoes, and finish off with greens.
Chocolate Avocado Mousse
Ingredients:
- 1 ripe avocado – chopped in pieces
- 20g cacao powder (note it is not cocoa powder!)
- 100g coconut milk
- ½ tsp salt flakes
- 30g dark chocolate, melted
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- Fresh raspberries for decoration
Method
1.Melt dark chocolate in microwave.
2. In a blender, add chopped avocado, cacao powder, coconut milk, vanilla, salt and maple syrup. Then finally add melted dark chocolate.
3.Pulse first, then blend until smooth. If it is too thick, add little more of coconut milk. It should become light but quite thick.
Pour into your pretty glasses and decorate with raspberries on the top.
4.Put in fridge for at least an hour before serving.
