SWEET POTATO & BLACK BEAN TACOS

• servings: 8 tacos

Ingredients

2 large sweet potatoes, diced

½ cup diced white or yellow onion

2 teaspoons ground cumin

½ teaspoon sweet paprika

½ teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon each salt and freshly ground pink pepper

Olive oil or Low-Histamine Biome

Broth (page 159), enough to drizzle over diced sweet potatoes

4 cups cooked black beans

8 tortillas of choice, warmed

Quick Cilantro

Chimichurri Sauce (page 170)

Directions

1. Preheat the oven to 400°F.

2. In a large bowl, place the sweet potatoes, onion, cumin, chili powder (if not low histamine), paprika, oregano, garlic powder, salt, and pink pepper and drizzle with olive oil.

Toss well, coating the sweet potato as much as possible with the seasonings.

3. Place in a single layer on a baking sheet lined with parchment paper and roast for 30 to 35 minutes, until tender and cooked through.

Remove and add in the black beans. Stir, then return back to the oven for 5 minutes to warm through.

4. Divide the sweet potato filling between the warmed tortillas, and top with chimichurri sauce.

PRO TIP:

When fresh garlic and onions are CHOPPED, you activate an enzymatic reaction to create a chemical called allicin that has tremendous health benefits.

Be sure to STOP after you CHOP for 10 minutes to let this reaction occur and maximize the production of allicin.