MY OH MY…this is tasty and versatile!! It goes together easy and goes down even easier. I will say that it tasted even better after letting flavors blend for 24 hours so would suggest this as a make ahead dish. I love it over lettuce, in a wrap and just by the spoonful. It’s very satisfying and pretty to serve. A lot of vegan dishes have lots of ingredients and are a little intimidating. This recipe gives us everything we want…easy and tasty! I added a touch of siracha sauce to my plate and substituted the fire roasted tomatoes with mild rotell tomatoes since my husband and I are not on the same page with the heat index. This works perfectly as a main dish and as a side dish and left overs store for up to a week in a covered dish in the frig. (IF they last that long! We haven’t made it past 3 days yet. ha!)
1.5 lbs.. sweet potatoes (peeled and spiralized) I also chopped mine just a bit so they were not long spirals
IN A SKILLET:
1 TBL. olive oil
1 yellow onion, chopped
2 cloves garlic minced
1 tsp. ground cumin
1 can of fire roasted tomatoes (don’t drain!) 14.5 oz. can
1 can (15 oz.) black beans, drained and rinsed
1 tsp. sea salt
chopped cilantro
Feta cheese (optional)
Cook till noodles are softened…10-15 minutes
