Mindful Sodexo 
Nutrition Facts:
Calories: 481, Carbs: 55.05, Protein: 8.7, Fat: 23.74, Sat. Fat: 3.24, Sodium: 1.88, Fiber: 7.71
Sweet potato/black bean taco
- 400 g sweet potato
- 160 g black beans
- 1 avocado
- 1 yellow union
- 4 tortilla's
- 4 tbsp yogonaise
- 4 tbsp Greek yoghurt 0% fat
- hand of mint
- 2 tbsp sunfloweroil
- 1 tbsp honey
- 1 tsp tex mex spices
- 1 tsp lemonjuice
- 1/2 tsp salt
- 1/2 tsp chilipowder
- 1/2 tsp red bell pepper powder
- pinch of black pepper
- 1. Pre-heat the oven at 200 degrees.
- 2. Peel the sweet potato and cut in pieces of 2 centimeter. Mix 1 tbsp sunfloweroil with salt, red bell peper powder and chilipowder. Mix the sweet potato with the spices oil and grill for 20 minutes in the oven.
- 3. Drain the black beans. Chop the onion. Heat the pan with the remaining sunfloweroil and fry the onion. Add the black beans and sweet potato and fry for a short time. Add the tex mex spices.
- 4. Cut the avocado in tiny slices. Chop the mint. Mix the yogonaise, the Greek yoghurt, the lemonjuice, the honey, the black pepper and mint till it is smooth sauce.
- 5. Heat the tortilla in a dry frying pan. Devide the sweet potato and the avocado over the 4 tortilla’s and fold double. Serve with the mint-yoghurtsauce.
