Sweet Potato Black Bean Tacos


  • 2 tbsp coconut oil
  • 1 onion, diced
  • 1/2 C veggie broth or water
  • 2 tbsp cumin
  • 2 tsp smoked paprika
  • 1/2 tsp pepper
  • 1 1# Sweet potato, diced 1/4″ cubes
  • 1 15oz can black beans, drain & rinsed
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 tsp salt

1 bunch Swiss chard; stems removed & diced, leaves reserved. Wash Swiss chard. Cut away stems and dice. Reserve the leaves. Dice sweet potatoes into 1/4″ cubes. Dice onion. In a sauté pan, heat coconut oil over med heat. Add sweet potato, onions, and chard stems. Saute for about 4-5 minutes until slightly softened. Add black beans and water; turn down heat and let simmer until potatoes are cooked, 3-4 minutes. Stir in tomato paste and seasonings. Let simmer another 1-2 minutes. Using a chard leaf as a taco shell, fill with veggie mix and top with anything you prefer(cut calories by using a low-fat feta cheese, and non-fat greek yogurt instead of sour cream). Enjoy!