A gluten-free, dairy-free, whole food recipe
This combination of ingredients is so satisfying — a little sweetness with a little spice! I found just eating the filling with a side of guacamole and organic corn chips so easy and delicious. I noted the type of salsa I used, because it turned out really well, but feel free to substitute your favorite brand. Keep in mind that you want yams, not sweet potatoes. Yams are bright orange on the inside.
2 large yams, baked & peeled
1 TBS olive oil
1 large onion, diced
2 TBS seeded and chopped red bell pepper
1 small jalapeno, seeded and diced
2-3 cloves of garlic, minced
1 cup of diced tomatoes
1 cup tomato salsa (Glen Muir – medium)
1 tsp chili powder
1 tsp ground cumin
1 (15oz) can organic black beans, drained and rinsed
2/3 cup chopped cilantro
2 TBS lime juice
1/2 tsp sea salt
1/4 – 1/2 tsp ground black pepper
8 brown rice tortillas
Bake the yams at 400 degrees until soft. Let them cool while you prepare the other ingredients. (A variation to this recipe is to bake the yams until they are almost soft and then cube them. Your choice.)
Heat a skillet over medium-high heat and sautÃ© the onion in the olive oil until transparent, 3-4 minutes. Add the red bell pepper and jalapeno, and continue sautÃ©ing for another 3 to 4 minutes, or until the pepper becomes soft.
Add the garlic and cook for 1 minute. Peel the yams and add them to the mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro and lime juice. Heat through. Season with sea salt and pepper.
On low heat, warm the tortillas in a skillet on the stove. Serve with guacamole and corn chips, if desired. (serves 4-6)