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Sweet Potato and Pinto Bean Tacos

Sweet Potato and Pinto Bean Tacos

These tacos are incredibly delicious allowing you to enjoy the flavours and crunch of a typical taco with all the nutrients you could possibly ask for. Served in lettuce or in your fave taco shell, these are a simple week night meal solution that is 100% satisfying. 

RECIPE
(serves 2)

  • 1 large sweet potato
  • 1 Tbsp olive oil
  • 1 can organic pinto beans
  • 1 avocado, sliced
  • 1 small red onion, chopped
  • 1/2 cup red pepper, chopped
  • 1/2 cup prepared organic salsa
  • 1/4 cup cooked corn kernels (canned or fresh)
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • pinch cayenne pepper
  • salt & pepper to taste
  • Cleaned large lettuce leaves or taco shells
  • Chopped vegan cheese (optional)

Preheat oven to 375 degrees. Chop sweet potato into 1/2" chunks and toss in olive oil. Place on a baking sheet and sprinkle with cumin, coriander, cayenne, salt and pepper. Bake for 35-40 minutes, turning once. In the last ten minutes of cooking, add the onions red peppers and pinto beans. Toss well. 

Place sweet potatoes and veggie mixture in a bowl. Add the salsa and mix well. Serve in taco shells of your choice and top with vegan cheese (optional).

 

 

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