These are wrapped inside Romaine lettuce leaf or a cabbage cup (leaf).
Ingredients
2 Medium-sized cooked sweet potatoes, mashed (any potato works)
1 1/2 Cups Cooked black beans (15ounce can, partially drained)
1/2 Tsp Ground cumin
1/2 Tsp Chili powder
6 Purple cabbage cups (OR romaine leaves)
Roma tomato, diced
1 Avocado, diced
1-2 Limes, sliced into wedges
Directions
1
Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave.
2
In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally.
3
To assemble the tacos: First spread a layer of sweet potatoes, about 1/4 cup across the center of a lettuce cup or romaine leaf. Add about 1/4 cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!
CHEF’S NOTES If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and then microwave them for just 30 seconds. Then continue filling the cups with the other toppings. [Also consider adding salsa to the sweet potatoes while mashing them.]
https://www.drmcdougall.com/recipes/sweet-potato-tacos-made-lighter-and-brighter-with-cabbage-cups/