May 17, 2016
2 sweet potatoes (peeled and diced in medium chunks)
1 tbsp coconut oil
2 cloves garlic
2 cups black beans (cooked)
1 lime (squeezed)
1/2 cup green chilies (mild, chopped)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sea salt
1/4 cup fresh cilantro (chopped)
2 tbsps coconut oil
12 corn tortillas
Peel the sweet potatoes and dice them into small, ½” cubes. Steam them in a saucepan with steamer basket with 2” of water for 10-15 minutes or until soft.
Meanwhile, in a medium skillet, heat 1 tbsp oil to medium heat and cook the garlic briefly. Stir frequently so that it doesn’t burn. Add the lime juice, cumin, cayenne and chili powder. Cook briefly.
Add the beans, green chilies and salt. Combine thoroughly. Reduce heat to a simmer and add the sweet potatoes. Stir gently to avoid them breaking up.
In a separate pan, heat a little oil to medium-high heat and then cook each tortilla for 1 minute or so on each side or until they are soft but golden.
Place 1/3 cup of the black bean mix into each tortilla and garnish with chopped cilantro.
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