Sweet Potato Turkey Tacos with Black Beans sweet potato turkey tacos

Serves 4

2 Tablespoons olive oil
1 medium yellow onion, chopped
1 medium sweet potato, peeled and diced
1 pound lean ground turkey
2 each garlic cloves, minced
2 teaspoons cumin
1/4 cup tomato paste
2 teaspoons paprika
1 pinch cayenne
1 teaspoon salt
½ teaspoon black pepper
8 corn tortilla
½ head romaine lettuce, shredded
1 medium tomato, diced
½ cup organic Mexican blend shredded cheese, shredded
4 tablespoons Greek style yogurt
1 can no salt added organic black beans
1 tablespoon fresh lime juice
½ teaspoon cumin
1 pinch oregano
1 pinch salt and pepper
2 tablespoons fresh cilantro, chopped

Heat a large, non-stick sauté pan over medium/high heat; add oil, and once hot add onion and sweet potatoes. Sprinkle with salt, lower heat to medium and sauté until potatoes are soft and onion is translucent, 4-5 minutes.

Add in turkey, garlic, oregano, cumin, tomato paste, paprika, cayenne pepper salt & black pepper – stir to combine.

Sauté over medium heat until meat is browned and cooked through, 7-10 minutes.

Warm tortillas on the stovetop over a low, open flame or wrap in a damp towel and microwave for 15-20 seconds.

Serve 2 tacos per person filled with ¼ cup of taco meat, lettuce and tomatoes. Garnish with a sprinkle of cheese and a tablespoon of Greek yogurt.

For black beans

In small sauce pot, warm beans with lime juice, cumin and oregano; simmer over low heat for 5-6 minutes. Taste and adjust salt & pepper. Mix in cilantro.

Per Serving: 551 Calories; 27g Fat (7g sat); 39g Protein; 45g Carbohydrate; 7g Dietary Fiber; 106mg Cholesterol; 1053mg Sodium.