What you’ll need:
Large tortillas ( I prefer wheat)
1 can of black beans drained
2 red potatoes chopped into small pieces (i prefer to leave the skin on but can be peeled)
1 large sweet potato peeled and chopped into small pieces
1 TBSL extra virgin olive oil
1 medium red onion chopped finely
1 jalapeno pepper, remove seeds and chop finely
10 cherry tomatoes quartered or 1 vine ripened tomato chopped
1 lime
1 tsp chili powder
1/4 tsp Cayenne pepper(you can adjust this depending on the spice level you prefer)
1 tsp red pepper flakes
Sea salt (to taste)
Ground black pepper (to taste)
1 avocado (optional)
What to do:
Fill a medium sized pot with water and bring to a boil. Add chopped potatoes and reduce heat to medium, let cook for about 15 minutes.
White the potatoes are boiling warm a large skillet/wok on medium heat with the TBLS of olive oil. Add the chopped red onion and cook for 5 minutes. When the potatoes are soft drain and slightly mash then add them to the onions in the large skillet. Saute for about 10 minutes.
Now add the black beans, jalapeno, tomatoes, chili powder, cayenne pepper, red pepper flakes and the juice from the lime. Season with sea salt and ground black pepper to taste. Heat for a few minutes.
Spoon mixture onto a tortilla and top with avocado. Wrap and enjoy!
Kacey Tess 