BLACK BEAN + SWEET POTATO TACOS
V, GF, DF
1 medium-sized sweet potato, cubed
1/2 red onion, sliced thin
1/4 red pepper, chopped
2 garlic scapes, chopped (or use 1 clove garlic, minced)
1 cup black beans
1/2 cup corn (organic, non-GMO)
Almond flour tortillas (Siete, serving size: 2)
Toppings: cherry tomatoes, sesame seeds, cilantro, lime, avocado, crushed chili flakes, vegan sour cream (plain almond milk yogurt, lemon juice, + himalayan salt)
Prep and chop veggie ingredients.
Spray a large pan with avocado oil cooking spray over medium-high heat.
Add red onion, peppers and garlic. Cook until softened. Add spices, stir then add chopped sweet potatoes. Cover and cook until softened.
Mix in corn and black beans. Reduce heat and let simmer while you prepare the tortillas.
Turn stove burner to medium-low heat and using tongs place the tortilla directly over the flame to warm up. Once edges crisp up, flip over and cook the other side. Note: a safer way to do this would probably be in pan, but it may not create the crispy edges you see here as well 🙂
To assemble: add raw spinach on the bottom, then the black bean/sweet potato mix, then any toppings you’d like.