I love tacos!!! I am loving even more the creativity these street tacos are delivering to our taste buds. Here’s a quick one you can try at home. I topped it with Go Raw Tangy Lime Coconut Crisps, these yummies took this taco to another level.

 

Ingredients:

1 medium sweet potato, peeled and cubed ( small cubes)

1 can organic black beans, drained

3-4 Sprouted Corn tortillas

1 1/2 tbsp olive oil

1/4 cup chopped red onion

1/ 4 cup chopped red bell peppers

1/2 cup avocado, cubed

1 tsp freshly squeezed lime

1/2 tsp smoked chili powder

1/2 tsp garlic powder

1/4 tsp cumin powder

Salt and pepper to taste

The finish touch: Handful of Go Raw tangy lime coconut crisps, for each taco

Directions :

Place cubed sweet potatoes on parchment papered cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 minutes on 375, until golden brown.

In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat. Add all your spices and continue to cook and stir, until the beans are warmed through completely. Set a side.

Take 3-4 sprouted tortilla shells ( warmed) and add the beans first and then the sweet potatoes. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice. Top it all of with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish.