Foil Packet Sweet Potato Tacos

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

Ingredients:

  • 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

Directions:

  1. Preheat oven to 220 degrees C
  2. In a large frypan, cook onion, salt, pepper and mince on medium heat
  3. Add chili flakes, cumin, coriander and tinned tomatoes. Cook for 2-3 minutes stirring often.
  4. Add in baby spinach, water, and beans and simmer for 4-5 minutes or until spinach has wilted. Remove from heat.
  5. Tear off 4-6 pieces of foil, each about 25 cms long.
  6. 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.
  7. 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!
  8. Bake for 25 minutes or until the sweet potatoes are tender.
  9. 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

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