Phil Vickery's sweet potato and refried bean tortillas - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Phil Vickery’ s sweet potato and refried bean tortillas By You Magazine - May 19, 2019 Having just returned from Mexico, I had to have a recipe for refried beans in here somewhere. I just love the texture and flavour they add to a dish. You can make your own, but that can take quite a long time with soaking and cooking, so I normally buy canned. Tara Fisher SERVES 4 JUST £5 FOR THE ONION 1 small red onion, very thinly sliced 6 tbsp cider vinegar salt and freshly ground black pepper FOR THE SWEET POTATO 4 tbsp any oil 1 red onion, finely chopped 1/4 tsp dried red chilli flakes 3 garlic cloves, finely chopped 2 small sweet potatoes (roughly 400g), peeled and finely chopped 1/2 x 10g vegetable stock cube 4 tbsp chopped fresh coriander TO SERVE 4 large wheat tortillas 200g refried beans (canned is fine), warmed finely shredded iceberg or romaine lettuce 1 small ripe avocado, finely chopped 75g reduced-fat crème fraîche 1. Place the red onion in a bowl, then add the vinegar and season with salt and pepper. Mix well and leave for 20 minutes. 2. Meanwhile, heat the oil in a frying pan over a high heat, then add the onion, chilli and garlic and fry for 2-3 minutes, or until they take on a little colour. 3. Add the sweet potatoes, stock cube and 50ml of water and bring to the boil. Cover and boil for 12-15 minutes or until the sweet potato is soft, then uncover to allow the moisture to escape. Remove from the heat, season well with salt and pepper and then fold through the coriander. 4. Lay out the tortillas and spread with a little of the warm refried beans. Add a little lettuce, then top with the sweet potato mix. Top with chopped avocado, a dot of crème fraîche and some of the drained pickled onion. TIP If you don’t have time to prepare sweet potato, you can use the equivalent weight of frozen cubes cooked straight from the freezer. BUY THE BOOK WITH 20 PER CENT OFF Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved