|10 min||20 min||2|
|2 cup||Sweet potato (cut into 1/2-inch cubes)|
|1 tbsp||Extra virgin olive oil|
|3/4 onion(s)||Sweet onion (finely diced)|
|1/4 tsp||Sea salt (or to taste)|
|1/8 tsp||Black pepper (or to taste)|
|1 can (15oz)||Black beans, canned (drain liquid & rinse (or one 29 oz can))|
|1/2 tbsp||Coconut oil (or extra virgin olive oil)|
|4 medium tortilla(s)||Tortilla, corn (soft tortillas 100% corn, make sure no wheat (not the chips for dipping))|
In a large skillet place olive oil, onions, and sweet potatoes.
Cover skillet and cook over medium heat for 5-10 minutes, stirring occasionally.
You may need to add a bit of water to help them cook.
Add black beans (drain liquid into sink & rinse), garlic, salt and pepper. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
When done heat soft corn tortillas in a toaster or skillet on a low heat setting so they stay soft (soft is easier to digest>
For serving, fill each tortilla with the black beans & sweet potato mix.
Top with any of the following: sauerkraut, avocado, shredded carrots, diced lettuce or fresh parsley or cilantro. Enjoy!
This can also be eaten with/on a salad or with some steamed veggies.