Recipes
Black Bean Sweet Potato and Kale Soft Tacos
By Chef Julie Diaz
See recipe for homemade salsa and guacamole:
SALSA
Grape tomatoes, finely chopped
Green onion, thinly sliced
Jalapeno, finely chopped
Garlic, finely chopped
Cilantro, leaves chopped
Salt
Spices from taco recipe
Lime Juice
GUACAMOLE:
Avocado, mashed
Jalapeno, finely chopped
Garlic, finely chopped
Cilantro, leaves chopped
Salt
Spices from taco recipe
Lime Juice
Ingredients
2 medium sweet potatoes, peeled and cubed
4 green onions, thinly sliced
2 Tbsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp chile powder
1 tsp salt
1/2 tsp garlic granules or 1 clove fresh garlic, minced
1 can black beans, drained and rinsed
1 cup kale leaves, chopped
Street taco flour tortillas
Salsa and guacamole*
Shredded cheese, if desired
Make it
1
Put chopped sweet potatoes, green onion, olive oil, and seasonings in a medium bowl.
2
Toss well to coat with oil and seasonings.
3
Pour all ingredients into a large skillet over medium heat.
4
Saute about 15 minutes or until sweet potatoes are tender and are beginning to brown.
5
Add black beans and kale, tossing to combine, sauteing another 5 minutes.
6
Heat tortillas in microwave as directed on package.
7
Add filling on tortillas and top with salsa, guacamole and cheese, if used.