| Prep | Cook | Ready in | Servings | |
| 10 min | 30 min | 40 min | 2 |
| 1 cup | Black beans, canned (drained and rinsed) |
| 1/4 tsp | Cayenne pepper (to taste) |
| 3/4 tsp | Curry powder (to taste) |
| 1/4 cup | Cotija cheese, Cacique (as needed) |
| 1 medium potato | Sweet potato (diced) |
| 1 medium | Tomato (diced) |
| 4 small tortilla(s) | Whole wheat tortilla |
| 1/4 cup | Yellow onion (diced) |
Dice sweet potato, with skin on, and mist with olive oil. Sprinkle spices and stir to coat.
Roast at 425 degrees F for 20-30 minutes, stirring every 10 minutes.
Sauté the onion in a pan over medium heat, adding the black beans at the beginning if frozen and at the end if not.
Add the sweet potato to the bean and onion mixture.
Portion on to tortillas and top with tomatoes and cheese.
| Grain | 1.8 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.6 |
| Vegetables | 2.8 |
