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.
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
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.