Black Bean and Sweet Potato Tacos

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If you know me…you know I LOVE me some tacos! The saddest part was that my avocados were nowhere near ripe….but I wanted these tacos so bad I couldn’t wait! Although avocado does makes everything better…am I right?! SO make sure you have some ripe avocados ūüôā Happy Taco Tuesday!

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ingredients

4 small sweet potatoes

black beans (540 ml can)

1 large garlic clove, minced

1/4 small onion

1/8 jalapeno

2 tsp cumin

1/2 tsp smoked paprika

sea salt and pepper to taste

1/4 red cabbage thinly sliced

2 carrots shaved with vegetable peeler

1/3 c cilantro

corn tortillas

lime (if you would like more juice on top of tacos)

1 large avocado

cream sauce

1/4 coconut cream

juice from 1/2 lime

1 tsp coriander

1 tsp parsley flakes

1 large garlic clove, minced

sea salt and pepper to taste

directions

  1. Cut sweet potatoes into big chunks and boil until tender ( about 20- 25 minutes)
  2. While sweet potatoes are boiling warm black beans on the stove.
  3. You can also make your cream sauce while you are waiting, add all ingredients to mini food processor and mix together.
  4. When sweet potatoes are done, mash with a potato masher. Add garlic, onion, cumin, jalape√Īo, smoked paprika and salt and pepper. Once combined, mix in black beans.
  5. Wrap corn tortillas in paper towel and warm in the microwave for 30 seconds…you may need to add more time depending on how many tortillas you have!
  6. Add sweet potato mixture to taco shells and top with cabbage, carrots, avocado, cream sauce, avocado and lime juice

*This made a lot, so you can have left overs for lunches during the week!

xo

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The Perfect Poached Egg

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Ingredients:

Fresh eggs

water

1 tbsp vinegar

Directions:

1. Fill a saucepan with a couple inches of water and add 1 tbsp of vinegar. Heat the water on high until it reaches bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until just a few bubbles coming up now and then.

2. Working with the eggs one at a time, carefully crack the egg into hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them, I usually like to make mine one at a time.

3. Set a timer for about 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. If you want firmer egg yolks, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.

4. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. you can cut off the straggling egg yolks to shape the egg if you would like!

Some extra eggy tips for the perfect boiled egg:

Soft boiled eggs: 3-4 minutes

Hard boiled eggs: 8- 10 minutes

xo erin