Prep time: 10 minutes
Cook time: 5 minutes
1 cup frozen corn (or 1 can of corn, drained and rinsed)
1 pepper, diced
1/2 jalapeño, seeded and finely chopped
1 can black beans, drained and rinsed
2 Tbsp lime juice or the juice of one lime
2 Tbsp chili powder
1 Tbsp cumin
1/4 cup cilantro, chopped
1 cooked sweet potato
1 cup cooked rice
1/4 cup shredded cheese
1/4 cup shredded lettuce
Sauté onion in water in a pan until the onion is translucent. Add frozen corn and sauté until thawed. Add diced pepper, jalapeño, black beans, lime juice, chili powder, cumin, and cilantro. Add additional water as needed while sautéing. After mixture is heated through, remove from heat and assemble tacos.
Smear one tortilla with cooked sweet potato and top with rice and black bean mixture. Add shredded cheese and lettuce for garnish and enjoy!
Any leftover black bean and corn mixture can be eaten with chips like a salsa, added to an omelet, eaten cold in a pita, used as topping for a salad, or mixed with pureed sweet potato, rice and enough water to make a soup.