| 8 | 30 | 515 |
| 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 |
| 1/2 tsp | Sea Salt (or to taste) |
| 1 tbsp | Cumin (powder - or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
| 2 can (15oz) | Black beans, canned (drain liquid & rinse (or one 29 oz can)) |
| 1 tbsp | Coconut oil (or extra virgin olive oil) |
| 8 medium tortilla(s) | Tortilla, corn (100% corn, make sure no wheat (not the chips for dipping) |
In a large skillet place olive oil 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), 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.
| Grain | 1.9 |
| Meat Alternative | 1.2 |
| Vegetables | 3.5 |
