I ended up with the flu this past week. First time in more than 12 years. But it got me. I made these the day that I was starting to get sick, but I was still in denial. I was SURE I was just getting a bad cold. Nope. But luckily I didn’t lose my appetite while I was sick. And these leftovers called my name all week in the frig. I had to make a deal with the hubby to split the last of them, we both loved them so much.
We enjoyed these topped with a dab of sour cream, chopped avocado and my homemade tomatillo salsa with its tangy taste, which is a nice complement to the other sweet and savory elements.
Sweet Potato, Black Bean and Kale Tacos
1 pound of sweet potatoes, 1/4″ dice
2 tsp oil, divided
2-1/2 tsp cumin, divided
2-1/2 tsp chile powder, divided
3/4 tsp salt, divided
1 onion, chopped
2 cups cooked black beans
3 cups kale, torn
Corn tortillas
Sour cream (omit for vegan or dairy-free)
Avocado, chopped
Tomatillo Salsa (Salsa Verde)
Preheat oven to 450*. Line a baking sheet with foil. In a bowl, toss the potatoes with 1 tsp oil, 1 tsp cumin, 1 tsp chile powder and 1/2 tsp salt. Arrange potatoes on baking sheet. Roast for about 10-15 minutes, depending on how small you cut them, turning once.
In a large skillet, heat the remaining 1 tsp oil over medium-high heat. Saute onion until tender. Add remaining 1-1/2 tsp cumin, 1-1/2 tsp chili powder and stir, cook for 1 minute. Mix in black beans. Add kale and 1/4 cup of water and stir well. Cook until kale is wilted down. Add roasted sweet potato and cook until potato is heated through again. Stir in remaining 1/4 tsp salt, or to taste. Add more cumin and/or chili powder as desired.
Heat a skillet or griddle on medium heat. Add a drizzle of oil and allow to heat through. Lightly fry corn tortillas in oil on both sides.
Assemble tacos with sweet potato mixture, sour cream, chopped avocado and tomatillo salsa in corn tortillas.
Beyond Rice and Tofu 