| 9 | 30 | 550 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 4 cup | Sweet potato (cut into 1/2-inch cubes) |
| 2 tbsp | Extra virgin olive oil |
| 1 1/2 onion(s) | Sweet onion (finely diced) |
| 2 clove(s) | Garlic |
| 1/2 tsp | Sea Salt (or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
| 2 can (15oz) | Black beans, canned (drain liquid & rinse) |
| 1 tbsp | Extra virgin olive oil (or coconut oil) |
| 8 medium tortilla(s) | Tortilla, corn (use organic corn and check the label to make sure there is no wheat, just corn) |
1. In a large skillet place olive oil, onions, and sweet potatoes.
2. Cover skillet and cook over medium heat for 5-10 minutes, stirring occasionally.
3. You may need to add a bit of water to help them cook.
4. Add black beans (drain liquid into sink & rinse), garlic, salt, and pepper.
5. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
6. When done, heat the soft corn tortillas in a toaster or skillet on a low heat setting, so they stay soft (soft is easier to digest).
7. For serving:
This recipe was modified for you by Paula Yolles a Body-Mind-Food Wellness Coach and the founder of FoodTastic Health
| Grain | 1.9 |
| Meat Alternative | 1.2 |
| Vegetables | 5.0 |
