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FLX FUEL: Black Bean Tacos with Sweet Potato-Leek Hash and Chipotle Tahini

June 7, 2017

Great option for a meatless Monday and absolutely delicious!


Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4





1 pound sweet potatoes , finely diced

2 medium leeks , thinly sliced (see note)

2 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 cup chipotle-tahini sauce (recipe follows)

1 13.5-ounce carton Pacific Foods Organic Refried Black Beans with Green Chiles

Twelve 6-inch Ezekiel Tortillas or Lettuce Wraps

2 limes , cut into wedges

Cilantro leaves for garnish (optional)



1. Preheat the oven to 425 degrees F. In a large mixing bowl, toss the sweet potatoes, leeks, olive oil, salt, cumin and paprika until well mixed.

2. Arrange in an even layer on two parchment paper-lined baking sheets. Roast in the oven until golden brown and caramelized, about 25 minutes, swapping the pans from top to bottom rack halfway through.

3. Wrap the tortillas in foil and warm in the oven during the last 5 minutes of cooking. Meanwhile, make the tahini sauce (recipe follows).

4. Smear the tortillas with the refried black beans, top with the sweet potatoes and serve with a drizzle of chipotle tahini sauce and lime wedges on the side.


Chipotle Tahini Sauce

Prep Time 5 minutes

Total Time 5 minutes


2 tablespoons tahini paste

2 tablespoons lime juice

1/4 cup water

1 garlic clove

1 chipotle chile , from a can of chipotle in adobo sauce

1/2 teaspoon sea salt


Combine all the ingredients in a small food processor and puree until smooth.



~ FLX Training Coach Team


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