M&S recipe inspiration

• 3 sweet potatoes, sliced into strips
• 1 onion, roughly chopped
• 2 tins (400g each) red kidney beans, drained
• 3 tablespoons M&S red salsa
• 15g fresh coriander
• 1 lime
• 1 pack (272g) M&S soft tacos
• 4 tbsp M&S chimichurri
• 1 little gem lettuce, shredded
• 1 avocado, smashed
• 80g M&S British lighter mature cheddar, grated
• 100ml water

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Place the sweet potato strips on a baking tray, drizzle with olive oil, season with salt and pepper and roast in the oven for 20 minutes.
3. In a large frying pan, heat 1 tbsp olive oil over a medium-high heat and fry the onion for 2-3 minutes, until soft.
4. Add the beans and stir fry for 1-2 minutes before adding the red salsa and 100ml of water to the pan.
5. Simmer for five minutes, then add the coriander and the lime juice.
6. Heat the tacos and spread each with ½ tbsp chimichurri, then layer the beans mixture, lettuce and avocado on top.
7. Finish with grated cheese and serve with the sweet potato fries.

“I’ve always loved making tacos, and this recipe is one of my favourite ways to enjoy them. Sweet potatoes, kidney beans and avocado are brought together by M&S red salsa and chimichurri, which add a lovely hit of Mexican spice. It’s all perfectly finished with a sprinkling of mature cheddar – yum!”