I can’t count the number of times I’ve made this recipe since I found it a few year’s ago. It’s now got a regular spot on our menu and is quick enough to make on a weeknight. Ian loves it and there’s something fun about having your own individually packaged taco!
And the best thing is – it’s easily adaptable to be Whole30 compliant! Just leave out the beans, and ensure that any toppings you use are compliant: I add avocado, homemade mayo or cashew raita.
But I think topping them with cheese is the best way to go 🙂
Foil Packet Sweet Potato Tacos
Serves: 4 large or 6 small servings
- 500 grams of mince
- 1 tsp salt
- 1/2 tsp black pepper
- 1 diced onion
- 1 tsp chili flakes
- 1 tsp ground cumin
- 2 tsps ground coriander
- 1 tin diced tomatoes
- 1/3 cup water
- 300 grams baby spinach
- 1 tin of beans, optional (any type is fine, I use kidney beans or cannellini beans)
- 2 small or 1 large sweet potato, peeled and shopped into 1cm cubes
- Preheat oven to 220 degrees C
- In a large frypan, cook onion, salt, pepper and mince on medium heat
- Add chili flakes, cumin, coriander and tinned tomatoes. Cook for 2-3 minutes stirring often.
- Add in baby spinach, water, and beans and simmer for 4-5 minutes or until spinach has wilted. Remove from heat.
- Tear off 4-6 pieces of foil, each about 25 cms long.
- Evenly divide the sweet potato chunks between the pieces of foil, and place in a tray to stop any stray spillages in the oven. Add salt and pepper to taste on top of the sweet potatoes.
- Evenly divide the meat mixture between the piece of foil, then fold over the top and side of each to ensure a tightly sealed packet of taco goodness!
- Bake for 25 minutes or until the sweet potatoes are tender.
- Carefully open and add toppings! (We like to add cheese, avocado, sour cream and sweet chili sauce)
Recipe Source: from this recipe at Mel’s Kitchen Cafe