Sweet Potato Tacos

Day 59: I adapted this from a book called Power Foods for the Brain.
Oh, and it’s delicious, too. What could be better?

I actually have to find the part which talks about why sweet potatoes are good for the brain. I’m afraid I went straight to the recipes and started cooking.

Ingredients:
2 cups diced sweet potatoes
1 cup frozen organic corn kernals
1 cup dried black beans, soaked and cooked
1 Tsp finely sliced white onion
1 Tbs fresh lime juice (I use Santa Cruz organic)
1 Tsp red chili flakes
sea salt and ground black peppers to taste
corn tortillas
prepared salsa (I know)
cashew nut cream cheese (optional) – recipe here.
Daiya vegan cheese (optional)

Place sweet potatoes in a saucepan with about an inch of water. Cook for about 8 minutes, until starting to go soft but not mushy. Add corn for the last minute or two.

Drain and transfer to a large bolw. Add black beans, onion, lime juice, chili flakes, salt and pepper (to taste). Mix thoroughly.

Burrito Filling

Warm tortillas up in the oven until crispy. If using Daiya cheese, add a layer to the tortilla, followed by a layer of salsa and then the sweet potato mixture. Warm up in the oven until the cheese melts.
OR
Spread the cashew cheese over the crispy tortilla, followed by salsa and sweet potato filling.