1 can organic black beans, strained
2 small-medium sweet potatoes or yams, peeled and cubed
2-3 chipotle peppers in adobo sauce, diced
1 cup red cabbage, sliced into thin ribbons
1 avocado, sliced
1/2 cup pico de gallo (diced tomato, red pepper, jalapeño,onion, lime, cilantro, salt and pepper toss them all together)
6 corn tortilla shells
2 teaspoons grapeseed oil (veg oil work too)
crumbled feta or cotija cheese
salt and pepper
1. In a small sauce pan combine black beans and chipotle and heat over low-medium heat.
2. In a saute pan heat the grapeseed oil over medium-high heat and add the sweet potatoes. Saute until tender and golden. Drain on a paper towel lined plate. Season with salt, pepper, chili powder and cumin.
3. Warm your tortillas and dress them the way you like.