Anonymous wrote:Sweet potato and black bean tacos (vegan):
Dice 2 sweet potatoes (I leave skin on) and toss in evoo, kosher salt and a little cumin. Sometimes I add sliced red onion to this. Roast at 400 deg for 20-25 min.
Drain and Rinse a can of black beans.
Toss potatoes and beans together, and spoon into small tortillas (I like to heat the tortillas first).
Drizzle Trader Joe’s kale and cashew vegan pesto on top (you can thin it out with a little water or lime juice so it drizzles better)
I do similar tacos with black beans, pineapple salsa (premade, from the produce section) and feta. So easy, so good.