NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Sweet potato

1 tsp Olive oil

1 tsp Maple syrup

1 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Black beans

2 tbsp Nutritional yeast

1 cup Fresh spinach

2 medium Corn tortillas

2 tbsp Hemp hearts

PREPARATION

• 1

  Peel and dice the sweet potato into small 1/2-inch cubes to ensure they cook quickly within the 20-minute window.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and add the sweet potato cubes.

• 3

  Sauté the potatoes for 8-10 minutes, stirring occasionally, until they are tender and slightly browned on the edges.

• 4

  Stir in the maple syrup, chili powder, sea salt, and black pepper, coating the potatoes evenly in the sweet and savory glaze.

• 5

  Add the rinsed black beans and fresh spinach to the skillet, cooking for another 2-3 minutes until the beans are heated through and the spinach is wilted.

• 6

  Sprinkle the nutritional yeast over the mixture and stir well to create a slightly creamy, savory coating.

• 7

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until pliable.

• 8

  Divide the sweet potato and bean mixture among the tortillas and top each taco with a generous tablespoon of hemp hearts for added protein and crunch.