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Reverse Your Fatty Liver Black Bean Sweet Potato Tacos

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Prep Time 15 mins
Cook Time 50 mins
Servings 4 servings

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!