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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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