Whether it is a salty/sweet battle or the haunting of chocolate calling your name from the pantry, it is inevitable that our bodies and our minds crave food! When you are pregnant those cravings can be even greater. Some mothers-to-be speak of having very little cravings, and others go straight for pickles and ice cream!

Whenever you are craving something, it is one way for your body to communicate the need for a particular nutrient. Of course, craving a Snickers Bar might be more of a temporary craving! This week at DEFINE , we a gearing up for our upcoming prenatal workshop, tips for nutrition and getting the most out of  workouts during pregnancy. Expecting or not expecting, here is a great recipe and nutrient tips from our in-house chef at DEFINE foods, Erin O’Leary Stewart.

Whats On Our Plate?

Black Bean + Sweet Potato Tacos

Sweet potatoes and black beans are a beautiful food combination for this time of year. It’s hearty and earthy, healthy and delicious. Sweet Potatoes are high in Vitamin A and black beans are high in folic acid, both important for tissue and cell development during pregnancy. This recipe for Sweet Potato and Black Bean Tacos is a perfect combination… Here’s to healthy vegetarian eating during pregnancy!  For another great source for the vegetarian mother-to-be Click HERE


We recommend using sprouted corn tortillas, which are made from freshly sprouted 100% organic whole kernel corn. There is no added corn meal or corn flour, unlike most processed corn tortillas. The sprouting process keeps the vital nutrients and maximizes the nutritional value of the whole grain, allowing our body to absorb more vitamins and minerals.  Food for Life is a brand we trust.

To sign up for the DEFINE prenatal workshop this Saturday with April, CLICK HERE 

{Yield: about 5-6 tacos}


1 chipotle chile in adobo

2 Tbsp adobo sauce

juice from 1/2 lime

1 tsp cumin

2 tsp honey

sea salt

freshly cracked black pepper

1/2 cup olive oil

handful fresh cilantro

1 date

1/2 tsp cinnamon


1 can black beans, drained

1 sweet potato, peeled and cut into 1-inch dice

1 shallot, finely chopped

1 garlic clove, minced

sprouted corn tortillas



micro greens


To make the sauce, combine all ingredients in a mini blender or food processor and process until well combined. Taste and season with salt and pepper. Set aside.

Heat oil in a medium skillet over medium heat. Add the shallots and garlic and saute until translucent. Stir in the sweet potatoes and continue to cook for another 4 minutes or so. Add 1/2 the sauce into the pan and reduce heat to medium-low. Add the beans and more sauce, if necessary (reserving a little for topping later), and continue to cook until the potatoes are softened, about 10- 15 minutes.

In the meantime, heat the corn tortillas. I like to place over an open flame on the stove, but you can also wrap in foil and place in the oven. To serve, scoop a spoonful of the sweet potato and bean mixture onto the bottom of the tortilla. Top with avocado slices, micro greens or fresh cilantro, a dollop of sauce and squeeze fresh lime.