
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:
- 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
- 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 aside)
- 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 off with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish