Reverse Your Fatty Liver Black Bean Sweet Potato Tacos
Ingredients
- 4 sweet potatoes
- 1 15 oz can black beans drained and rinsed
- 1 cup frozen corn
- 1/2 cup salsa
- salt & pepper to taste
- 1 stalk green onion chopped
- adl salsa for topping
- 1 lime cut into wedges
Guacamole Ingredients
- 2 ripe avocados peeled and seed removed
- 1/3 cup salsa
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
Cook Potatoes One of Two Ways
- Preheat oven to 450*F. Pierce the potatoes with a fork in several different places. Bake for about 50 minutes, or until soft.
- OR: Skip the long oven baking time and use the microwave. Pierce the potatoes and wet them well. Set them directly in the microwave and cook on high for 4 minutes. Turn them over and cook 4-5 minutes more or until they feel soft when poked with a fork. Set aside covered to keep warm.
- In a separate microwave safe bowl, heat the frozen corn in the microwave for about 2 minutes and remove.
- To the corn add the beans and salsa, salt and pepper. Mix well, set aside.
Prepare the Guacamole
- Mash avocados well in a medium bowl.
- Add the onion powder, garlic powder, salsa and salt and pepper. Mix well, set aside.
Assemble the Tacos
- Slice potatoes halfway through so the bottom portion of the potato is still intact.
- Fluff the inside of the potato with a fork, to loosen it.
- Stuff the sweet potatoes with the bean mixture.
- Top with salsa, guacamole and green onions.
- Serve with a lime wedge on the side and enjoy!