A delicious Mexican-inspired, seasonal meal, on the table in 30 minutes!
Preheat oven to 400 degrees.
While oven preheats, make the bean spread by combining black beans, salsa, and cumin in a food processor, and processing on high until smooth.
In a large skillet, heat oil and add sweet potatoes, onion, and garlic. Saute for 5 minutes.
Add Brussels sprouts, water, vinegar, oregano, chili powder, and cumin. Reduce heat to low, and cook for about 10 minutes, until sweet potato is tender.
Arrange Maria & Ricardo’s Quinoa Flour Tortillas on a baking sheet, and spray both sides lightly with cooking spray (or brush with oil). You may need to do this in batches. Bake in the oven on 400 degrees for 4 minutes. Flip tortillas and bake another 4 minutes.
To assemble: Place one baked tortilla on a plate. Smear black bean spread around in an even layer. Spoon Brussels sprouts/sweet potato mixture over the black bean spread. Top with a squeeze of lime, avocado, chopped cilantro, and salsa verde, as desired.
Get the recipe for Salsa Verde!
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