Maple Chile Roast Sweet Potato and Black Bean Tacos

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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14 oz/400g sweet potato, peeled and diced fairly small
about 1 oz/ 30mls maple syrup
about 1 oz/30mls grapeseed oil
Pinch chilli flakes
Freshly ground black pepper and sea salt

Black bean tomato filling:
about .6 oz/20mls grapeseed oil
1 onion, diced
2 cloves garlic crushed
1 fresh chile diced or chilli flakes (leave out seeds of the fresh chile if preferred)
2 tspns ground cumin
1/4 tspn ground coriander
1/8 tspn paprika
Freshly ground black pepper and sea salt
2 heaped tblspns tomato paste (low or no sodium)
14 oz/ 400g tin black beans, drained and rinsed or 250g cooked black beans
14 oz/ 400g tin crushed tomatoes
8 small taco shells or soft taco wraps
Handful rocket
4 lime halves
1 avocado, sliced
about 3-4 oz/100g sour cream (optional)
Fresh coriander or flat leaf parsley leaves, chopped coarsely


Preheat oven to 400F/200C. Place baking paper over base of a flat baking pan.

Add maple syrup, oil, chile and seasoning to a bowl and stir to combine. Toss with diced sweet potato until well covered. Spread over the prepared baking pan, evenly spaced out and roast for 35-40 minutes, or until caramelised and cooked through. It’s a good idea to turn them over around half way through but not completely necessary. Once removed from the oven, use some tongs to move the pieces through the maple syrup mixture on the base of the pan.

Meanwhile, add oil, onion, garlic, spices and seasoning to a medium/large, heavy based saucepan. Bring to high heat then turn down to lowish heat and sauté with the lid on for 8 minutes, stirring regularly until onion is transparent.

Turn heat up to medium/high. Add tomato paste and cook down for a minute. Add tomatoes and bring to a simmer on medium heat and continue to cook, uncovered or with the lid to the side, for 15-20 minutes or until reduced a bit and thickened. Just before the end of cooking time, add the black beans and stir to combine, heating through. Add further seasoning if you like.

Take off the hotplate and allow to sit uncovered for 5 minutes. Serve tacos with rocket, black beans, a squeeze of lime juice, roast sweet potato, avocado, sour cream and herbs.

Serves: 4 (2 small tacos each)

Note: Black bean tomato filling can be made in advance or frozen.