Easy Black Bean & Sweet Potato Tacos

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I love tacos! As in love and could eat them everyday with different fillings. The tortilla to me is like an open canvas asking for yummy fillings.  I’ve been making these tacos for a while and have gone through a couple different versions, but I think I have them perfected. They’re super easy and quick and nutritious, and a great week night meal for the family. All my kids eat them {even my 3 year old!}

Black Bean and Sweet Potato Tacos:

  • 3 or 4 organic sweet potatoes
  • 1 can organic black beans
  • organic corn tortillas
  • organic shredded cheese
  • 1/2 tsp ground cumin (or 2 drops cumin essential oil)
  • 2 tsp olive oil plus more for cooking tortillas
  • 1 Tbsp lime juice (or 3 drops lime essential oil)
  • 1/3 c chopped fresh cilantro (or 1 drop cilantro essential oil)
  • salt and pepper to taste
  • sliced green onions
  • salsa
  • *optional ghee

Skin the sweet potatoes, and then chop into medium size pieces. Drizzle with a small amount of olive oil, and salt and pepper to taste. Bake at 350 degrees for 20 minutes.

While the sweet potato is cooking, place black beans, cumin spice or essential oil, 2 tsp olive oil, lime juice or essential oil, and cilantro or essential oil in a bowl. Partially mash together.

When sweet potatoes are done cooking, heat 3 tsp olive oil in a saute pan. Place tortilla in oil, and add a small scoop of the black bean mixture and a small amount of the sweet potatoes. Top with cheese. Fold tortilla over and cook until just crispy. Turn taco over and cook other side until crispy.

Remove taco from the oil and top with sliced green onions and/or salsa to taste.

*Optional- You can cook the tacos in ghee instead of the olive oil to make them a little healthier. Ghee can be found at Trader Joes, and other health food stores. Note that cooking them with ghee makes the tacos no longer vegan.

I hope you like this recipe. Comment below how the recipe turned out when you made it. I’d love to hear!

 

 


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