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adapted from The Gluten-Free Vegan, serves 4-6

  • 2 large yams
  • 1 tbsp. coconut oil
  • 1 cup chopped onion
  • 2 tbsp. seeded and chopped red pepper
  • 1 small jalapeno, diced
  • 2 cloves garlic, minced
  • 1 cup tomato salsa
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 15 oz. black beans
  • 2/3 cup chopped cilantro
  • 2 tbsp fresh lime juice
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 8 brown rice tortillas (coated with water then warmed on a griddle to make more pliable)
  • Guacamole
  • Diced tomatoes
  • Shredded lettuce
  1. Preheat oven to 400 degrees F.  Prick yams with a fork and cook until soft but not mushy.  About 50 minutes.
  2. While yams bake, heat a large skillet over medium high and saute the onion in the oil until soft, 3 to 4 minutes.  Add pepper and jalapeno and continue to saute for 3-4 more minutes.
  3. Add the garlic and cook for 1 minute.
  4. Peel the yams, cut into cubes and add to vegetable mixture.
  5. Add salsa, spices, beans, cliantro and lime juice.  Heat through.
  6. Season with salt and pepper.
  7. Serve wrapped in tortillas with guacamole, tomatoes and lettuce.