| INGREDIENTS Sweet Potato Tacos 1 Tablespoons olive oil 1/2 medium yellow onion, chopped 1 - 8 ounce garnet sweet potatoes, peeled and cut into small dice (for two meals) Kosher salt 2 garlic cloves, minced or pressed 1 teaspoons dried oregano 1 teaspoons ground cumin 1â„3 cup organic, no salt added tomato paste (4 ounces) 1 teaspoons paprika Pinch of cayenne pepper Pinch kosher salt 1/4 teaspoon black pepper 4 – 6†corn tortillas 1â„2 head of romaine lettuce, cut into shreds 1/4 medium tomato, cut into small dice 1â„4 cup low fat (2%) shredded cheese; Mexican blend, Cheddar, or Jack 2 Tablespoons Greek yogurt or low fat sour cream For black Beans 1 – 14.5 ounce cans organic, no salt added black beans 1/2 lime, juiced to yield 1/2 Tablespoon of juice 1â„4 teaspoon cumin Pinch of dried oregano Pinch of kosher salt & black pepper 1 Tablespoons freshly chopped cilantro | NUTRIENTS Sweet Potato Tacos Calories: 275 kcal Protein: 11.7 g Fat: 7.8 g Sugar: 9 g For black Beans Calories: 92 kcal Protein: 4.9 g Fat: 0.8 g Sugar: 1 g   |
DIRECTIONS
For sweet potato tacos
Heat a large, non-stick sauteÌ pan over medium/high heat; add in oil and once hot add onion and potatoes. Sprinkle with salt and sauteÌ until soft and onion is translucent, 2-3 minutes. Add in garlic, oregano, cumin, tomato paste, paprika, cayenne pepper, salt & black pepper - stir to combine. SauteÌ over medium heat until cooked through, 7-10 minutes. Warm tortillas on the stovetop over a low, open flame or wrap in a damp towel and microwave for 15-20 seconds. Serve 2 tacos per person filled with 1â„4 cup of sweet potatoes, lettuce and tomatoes. Garnish with a sprinkle of cheese and a Tablespoon of Greek yogurt or sour cream.
For black beans
In small sauce pot, warm beans with lime juice, cumin and oregano; simmer over low heat for 5-6 minutes. Taste and adjust salt & pepper. Mix in cilantro to your liking.
For sweet potato tacos
Heat a large, non-stick sauteÌ pan over medium/high heat; add in oil and once hot add onion and potatoes. Sprinkle with salt and sauteÌ until soft and onion is translucent, 2-3 minutes. Add in garlic, oregano, cumin, tomato paste, paprika, cayenne pepper, salt & black pepper - stir to combine. SauteÌ over medium heat until cooked through, 7-10 minutes. Warm tortillas on the stovetop over a low, open flame or wrap in a damp towel and microwave for 15-20 seconds. Serve 2 tacos per person filled with 1â„4 cup of sweet potatoes, lettuce and tomatoes. Garnish with a sprinkle of cheese and a Tablespoon of Greek yogurt or sour cream.
For black beans
In small sauce pot, warm beans with lime juice, cumin and oregano; simmer over low heat for 5-6 minutes. Taste and adjust salt & pepper. Mix in cilantro to your liking.
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