Plate of sweet potato tacos served with sweetcorn salsa. Recipe from Vegan Fakeaway by Katy Beskow.

cola sweet potato tacos with sweetcorn salsa

Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15) Photography © Luke Albert.

Sticky cola-glazed sweet potatoes and red beans make the perfect taco filling, especially when it’s brightened with a tangy and fresh salsa. You can char the sweetcorn under the grill, or use a blow torch if you have one, to add smokiness to the salsa. A family favourite that everyone will love.

Serves 4

Filling suitable for freezing

1 tbsp sunflower oil

2 medium sweet potatoes, peeled and cut into even 1cm (½in) dice

½ tsp ground cinnamon

½ tsp dried chilli flakes

300ml (1¼ cups) cola

1 tbsp BBQ sauce (ensure vegan)

1 x 400g (14oz) can red kidney beans, thoroughly drained and rinsed

small handful of coriander (cilantro), roughly torn

generous pinch of smoked sea salt

8 crunchy taco shells, to serve

For the sweetcorn salsa

1 x 200g (7oz) can sweetcorn, thoroughly drained and rinsed

1 small red onion, finely diced

juice of ½ unwaxed lime

Get ahead

The cooked cola sweet potatoes and beans can be frozen, then thoroughly defrosted and reheated before enjoying. The salsa is best served fresh.

Heat the oil in a large pan, add the sweet potatoes and cook over a medium-high heat for 5 minutes until they begin to soften slightly. Stir through the cinnamon and chilli flakes.

Pour in the cola and BBQ sauce, then simmer for 15–20 minutes until the cola has reduced and become sticky. Stir through the kidney beans until coated in the sticky sauce. Sprinkle in the coriander and season to taste with smoked sea salt.

To make the sweetcorn salsa, stir together the sweetcorn and red onion. Squeeze over the lime juice.

Spoon the cola sweet potatoes and beans into the taco shells and top with the sweetcorn salsa. Serve immediately.

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