| 9 | 30 | 649 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 2 medium potato | Sweet potato (cut into 1/2-inch cubes) |
| 3 tbsp | Avocado oil |
| 1 1/2 onion(s) | Sweet onion (finely diced) |
| 1 jar (16 oz) | Jalapeno peppers, sliced, canned (drained (can use liquid in vinegrette dressing IF you make it)) |
| 2 clove(s) | Garlic |
| 1/2 tsp | Sea Salt (or to taste) |
| 1/2 tsp | Black pepper (or to taste) |
| 1 can (19oz) | Black beans, canned (drain liquid) |
| 8 medium tortilla(s) | Tortilla, gluten-free |
| 2 serving(s) | Jalapeno Lime Vinaigrette (optional) |
| 1 1/3 tbsp | Lime juice (fresh) ((or the juice of 2-3 limes)) |
| 1/3 medium pepper(s) | Jalapeno pepper (chopped or minced)) |
| 2 2/3 tbsp | Extra virgin olive oil (Extra Virgin Olive) |
| 1 1/3 tbsp | Champagne vinegar (Or other white or clear vinegar of your choice. This recipe doesn't work well with balsamic or white balsamic.) |
In a large skillet place oil, onions, peppers, 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, garlic, salt, and pepper. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
When done, heat the 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.
This can also be eaten with/on a salad or with some steamed veggies.
Enjoy!
Blend all ingredients using a food process or smoothie maker.
| Meat Alternative | 0.8 |
| Vegetables | 3.5 |
