You can use a can of organic black beans or cook your own beans over the weekend after soaking them overnight. I also like to cook a few sweet potatoes on the weekend to speed the cooking process when making this dish during the week nights. Travels great in a lunch box!
1 sweet potato, cut into ½ inch cubes
1 cup of cooked beans
1 small purple onion, diced
1 garlic clove, minced
1 tbsp. of olive oil
1/2 tsp smoked paprika
1/2 tsp cumin
Sea salt & pepper to taste
2 corn tortillas (best to buy frozen as there will be less preservatives and food additives. Personally, I like the brand Tree of Life)
2 tbsps. of fresh cilantro,
chopped lime wedges.
Optional: 2 tbsps. of fresh crumbled cheese or avocado slices
Season sweet potatoes w/ salt, pepper, cumin & paprika. Heat oil in a skillet over medium high heat. Add onions & garlic, tossing to coat then add potatoes & stir. Cover & cook for 5-10 mins until the potatoes are soft and cooked through. Add beans and toss well. Cover & cook for a few mins. Warm tortillas, add filling, top w/cheese & cilantro or avocado slices.