These Black Bean & Sweet Potato Tacos are gluten free and vegetarian. They make a great breakfast, lunch or dinner taco recipe.
In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
Add onions, garlic, salt and pepper. Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
Optional: In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.
For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture. Top with cheese and cilantro and enjoy!
*Serving size is 2 tacos.* . See this recipe in Healthy Meal Plan #2.