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| Prep Time | 12 minutes |
| Cook Time | 25 minutes |
| Passive Time | 37 minutes |
| Servings |
servings of 2-3 tacos
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Ingredients
- 4 cups sweet potatoes peeled, cut into 1/2-inch cubes
- 2-3 Tbsp. olive oil virgin
- 1/2 cup sweet onion finely diced
- 2 cloves garlic crushed
- 1/4 cup Soy Sauce
- 1/4 cup Teriyaki Sauce
- 1/4 cup Brown sugar packed
- 1 cup black beans pre-cooked
- coconut oil as needed to coat pan
- 10-14 individual corn tortillas
toppings
- 1 bundle cilantro finely chopped
- 2 individual garlic chopped into wedges
- 1 tsp Cumin Powder
- 1 tsp Cayenne Pepper Powder
Ingredients
toppings
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Instructions
- Instructions Make sure the sweet potatoes are peeled and chopping into 1/2 inch squares
- In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5 minutes, stirring occasionally.
- Add onions, garlic, teriyaki and soy sauce. Sprinkle the Cumin and Cayenne Pepper powders over mixture and stir. Continue cooking covered over medium heat for 12 minutes,
- Add in brown sugar. Stir, then continue cooking until sweet potatoes are cooked through. (They should be super tender)
- In a separate skillet over medium heat, add coconut oil enough to lightly coat bottom of skillet and heat up tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas remember to add extra coconut oil to keep bottom skillet coated.
- For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture. Top with cilantro and squeeze the lime wedges over the top, enjoy!
- You can add Cheese and Sour Cream if desired but I feel it takes away from the tacos instead of adding to them. *Serving size is 2-3 tacos.*
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