Ingredients
Scale
For the Sweet Potatoes
- 2 large sweet potatoes
- 1 small red onion
- 2 tablespoons EVOO
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- ½ teaspoon paprika
- salt and pepper
For the Quinoa & Black Beans
- ½ cup quinoa, uncooked
- 1 cup vegetable broth (I used low sodium)
- 1 15 oz can black beans
- ½ jalapeño, diced
- ⅓ cup salsa
Additional Ingredients Needed
- Cilantro Lime Avocado Spread
- coconut oil cooking spray
- ~8 tortillas
Instructions
- First, preheat oven to 400ºF, then line a baking sheet with tin foil.
- Prep sweet potatoes by washing and patting dry. Then, chop into bite size pieces. Mince onion. Spread vegetables onto baking sheet and drizzle with EVOO.
- Then, sprinkle on garlic, chili powder, paprika, and salt and pepper and toss with your hands.
- Bake at 400ºF for 25-30 minutes, or until the sweet potatoes have reached desired texture.
- Place quinoa, vegetable broth, and diced jalapeño in a medium size pot. Then, bring to a boil. Cover and turn down to low. Let simmer for about 15 minutes or until all the liquid has absorbed.
- Add in black beans and salsa and mix.
- First, spread on some Cilantro Lime Avocado Spread. Then, place ~ ⅓ cup of vegetables and ~1/3 cup quinoa/black bean mixture on top of a tortilla shell. Then, place another tortilla on top of that.
- Heat a large sauce pan to medium heat and spray with coconut oil spray. Cook both sides for 1-2 minutes or until they begin to brown. Serve with more Cilantro Lime Avocado Spread and a sprinkle of paprika.
- Prep Time: 10 minutes
- Cook Time: 15 minutes