• 3 sweet potatoes
  • 4-5 dl / 1 2/3 cup – 2 cups spelt flour
  • 1 tsp salt
  • 400 g cooked black beans
  • ~250 g canned or frozen corn
  • 2 ripe avocados
  • 2 stalks scallion
  • 2 handfuls of cilantro
  • 15 small cherry tomatoes
  • 1 lime, juice
  • 1 clove garlic
  • salt & pepper
  • chiliflakes


To serve:

  • fresh cilantro
  • pickled red onion
  • lime juice


  1. Set oven to 200’C/390’F. Prick holes into the potatoes and roast for 45 min-1 hour or until completely cooked through. Let cool a bit.
  2. Rougly chop avocado and tomatoes. Slice scallion and mince garlic. Place in a bowl and add cilantro, lime juice, chiliflakes, s&p. Give it a quick mix with the immersion blender, until you have a chunky salsa. Set aside.
  3. Remove skin from potatoes and place in a bowl. Mash them together with the salt. Add the spelt flour, little by little, and work it in. Use your hands or a spatula. When you have a workable dough, divide it into 7-8 pieces. On a floured surface, roll out to ~3mm thin tortilla breads. Add more flour as needed.
  4. Toast the tortilla bread in a dry, hot pan on both sides until it’s got a bit of color. Place under a clean kitchen towel and spray with a little water. Repeat with the rest of the dough, removing any excess flour in the pan between rounds.
  5. Serve the warm tortillas with chunky guacamole, black beans, corn (preferably sautéed until browned!), pickled red onion
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