2 T grapeseed oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
15.5-oz can black beans, rinsed and drained
juice of 1 lime
1/2 t salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c vegan cheese (optional)
8 whole-wheat tortillas or brown rice, corn
1 c salsa
Cook Sweet potato in 3 qt with inset or in 11inch skillet for 15 mins. until tender. Med- click- low
In EOS or wok, pre heat grapseed oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, cheese (if using) and sweet potato. Season to taste with salt and pepper.
Heat tortillas in electric skillet or 11 inch griddle for 2 minutes. Top each tortilla with sweet potato mixture and an additional tortilla. To serve, cut each tortilla into quarters and top with salsa and Cilantro dipping sauce.
Ingredients:
2 cups cilantro
juice and zest of 2 limes
4 Tbsp. cold pressed, extra virgin olive oil
pinch of sea salt
2-3 cloves garlic
1 jalapeno pepper, minced
1 tsp. raw honey or maple syrup
Directions:
1. Wash and dry cilantros well.
2. Roughly chop herbs, garlic, and jalapeno, then put them in a blender with the remaining ingredients.
3. Pour into a serving dish and enjoy.
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