The Raw Materials

2 large yams (more if you have a bigger family)

olive oil

1 cup chopped onion (I prefer red)

1 red bell pepper (seeded & chopped)

1 clove garlic (peeled & pressed)

jalapeno (if you like it, which I do not)

1 can organic diced tomatoes (I use a 20 oz can) + 2/3 cup fresh cilantro

1 tsp red chile powder

1 tsp ground cumin (if you like it)

1 jar of salsa–if you want it spicy. (If you use a jar of salsa, then use a smaller can of diced tomatoes)

1 (15 oz) can organic black beans, drained and rinsed (I use 2 cans..but I have 4 kids)

2 tbsp juice squeezed from a lime

salt & pepper (to taste)

8 tortillas–please, use ones made from plants that have not been highly processed. Celiacs can use gluten-free corn tortillas.

Guacamole or chunks of avocado with lime juice (for topping)

The Method

Soften the yams in the oven at 400 degrees (10-15 minutes or so); or prick with a fork and microwave for 4-5 minutes. The yams should be a little soft, but NOT mushy. Peel the yams and cut into bite-sized chunks.

Saute onion in olive oil until soft. Add red pepper & jalapeno, and saute until pepper is soft. Add garlic and cook for 1 minute. Add yam chunks to the veggie mixture.

Add diced tomatoes, salsa, spices, black beans, cilantro, lime and anything else you want. Heat until everything is hot.

Heat tortillas and fill with the mixture.

OR, do what I do and plunk it all on a bed of lettuce.

Top with guacamole or avocado & a little fresh lime juice and revel in the rich, satisfying taste of a plant-based meal!

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