Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Colander
  • Medium pan
  • Clean dish towel

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1/2 lb. sweet potatoes

2 tbsp. biodynamic extra virgin olive oil

to taste salt & pepper

1/2 cup black beans

1 1/2 tsp. chili spice mix (chili powder, cumin, garlic powder, sugar, paprika)

2 cups green cabbage (baby)

1 avocados

10 yellow corn tortillas

1/4 cup mild pico de gallo salsa

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Roast the Sweet Potato
• Preheat the oven to 375º F and line a baking sheet with aluminum foil.
• Scrub the sweet potato. Cut away any blemishes and slice into ¼-inch cubes. Add to a large bowl.
• Drizzle with 1 tbsp. olive oil and season with salt and pepper to taste. Toss to coat and pour onto the
baking sheet.
• Roast until fork-tender, about 15-20 minutes.

Cook the Black Beans
• While the sweet potato is roasting, rinse and drain the black beans in a colander in the sink.
• Heat 1 tbsp. olive oil in a medium pan over medium heat. Add the black beans, Chili Spice Mix, and salt and pepper to taste. Stir to combine.
• Cook until the beans are heated through, 4-5 minutes. Transfer the mixture to the large bowl used earlier for the sweet potato.
• Rinse and dry the pan.

Prepare the Remaining Ingredients
• Rinse and thinly slice the cabbage.
• Peel, pit and slice the avocado.
• Return the pan to the element over medium heat. Working one or two at a time, add the corn tortillas to the pan until they are warm and softened, about 20 seconds per side.
• Transfer the tortillas to a plate once heated through. Keep covered with a clean dish towel until ready to serve.

Bring It All Together
• Evenly divide the tortillas between two plates and top each with cabbage, sweet potato, black beans,
avocado, and salsa to serve!