Bean Street Tacos

With Go Raw Tangy Lime Coconut Crisps

Vegan, Gluten Free

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
• 1 Bag of Go Raw Tangy Lime Coconut Crisps
• Salt and pepper to taste
• Serves 3-4

Directions:

1. Place cubed sweet potatoes on parchment paper cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 min. on 375°F, until golden brown
2. In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat
3. Add all your spices and continue to cook and stir, until the beans are warmed through completely. (Set aside)
4. Take 3-4 sprouted tortilla shells (warmed) and add the beans first and then the sweet potatoes.
5. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice
6. Top it all off with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish