INGREDIENTS
28 oz
can diced fire roasted tomatoes
1 1/2 tbsp
chili powder
1 tbsp
ground cumin
2 tsp
dried oregano
1 tsp
cinnamon
1/2 tsp
cayenne pepper
1 tsp
salt
1 tbsp
avocado oil or coconut oil
1
large onion
4 cloves
garlic
2
medium sweet potatoes, peeled and chopped into small bite-size chunks
2 tbsp
finely chopped jalapeño
1 cup
baby spinach
1 15 ounce can
black beans, rinsed and drained
1 tsp
sea salt
12
corn tortillas
2 cups
shredded Mexican cheese
toppings: chopped green onions, chopped cilantro, sour cream, avocado