Sweet Potato Tacos

Many thanks to Aunt Cynthia, who introduced me to Sweet Potato Tacos. I could eat them any time of day, and leftovers are just as good. Prepare yourself—these seriously are to die for.

2 medium sweet potatoes (not yams), baked

2 tablespoons coconut oil

1 small onion, chopped
2 cups black beans, soaked and cooked
1 cup vegetable broth
2 cloves garlic (but go crazy and add more if you love garlic)
1 1/2 chili powder
2 teaspoons ground mustard
1 teaspoon cumin
1/2 teaspoon salt
Cilantro, chopped
Tortillas (corn or sprouted)

Optional additions: corn, tomatoes
Optional toppings: tomatoes, spinach, avocado, lettuce, fresh salsa

Put the coconut oil in a large frying pan and saute onion and garlic for about 15 minutes. Add beans and seasonings. (I actually have never added chili powder and ground mustard, and the recipe has still turned out amazing.) Stir. Add vegetable broth. At this point I usually add frozen or fresh corn and cilantro. Simmer with lid off until almost all broth has cooked off.

Mash the sweet potatoes with their skins on. Spread some of the potatoes in the middle of the tortilla and top with the beans. Add whatever other toppings you'd like.