Ingredients
Scale
- 1 bell pepper, diced
- 1/2 sweet onion, diced
- 1 tbsp. olive oil
- 2 small or 1 large sweet potato, diced
- 1/3 c. chicken or vegetable broth
- 1 can (15 oz.) black beans, drained (BPA-free cans sold at Trader Joe’s)
- 1 tbsp. honey
- juice of one lime
- 1 chipotle pepper in adobo sauce, finely minced
- 1 clove garlic, finely minced
- 1 tsp. dried cilantro or 1 tbsp. fresh cilantro
- sea salt
- blue corn taco shells
- Garnish
- 1 avocado, diced
- spinach, finely shredded
- salsa
Instructions
- In a large saute pan, add in pepper, onion, and olive oil. Cook on medium-high heat for about two minutes.
- Add sweet potatoes and broth. Allow to cook for another 2 minutes. Salt to taste.
- Add remaining ingredients—beans, honey, lime, chipotle, garlic, and cilantro. Stir well and continue to cook on medium-low heat for another 15 minutes or until sweet potatoes have just softened. Taste and add more salt as needed.
- Bake taco shells according to directions.
- Garnish with avocado, spinach, and salsa. Serve.
Notes
• Leftover taco mixture is great on salads, quesadillas, and nachos.
• Cut sweet potatoes as pictured and then dice. Be sure to cut them around the same size so that they cook evenly.
• To maximize the amount of juice from your lime, try this tip.
