Sweet Potato, Kale and Black Bean Tacos
1 ½ lbs sweet potatoes (2 medium) peeled and cut into ½ inch cubes
1 ½ teaspoon Himalayan salt
2 tablespoons olive oil
1 tablespoon chili powder
1 ½ teaspoon ground cumin
2 cloves minced garlic
1 Medium bunch of fresh kale with center ribs and stems removed, leaves shredded
1 can whole black beans, drained and rinsed
1 tablespoon of water
1 avocado, pitted and cut into cubes
1 medium tomato diced
¼ cup shredded cheese
8 warmed corn tortillas
2 tablespoons fresh cilantro chopped
Preheat oven to 425 degrees.
Place sweet potatoes with 1 teaspoon Himalayan salt and 1 tablespoon of olive oil in a large Ziploc bag, ensuring the potatoes are well covered. Move potatoes to a large baking sheet and sprinkle with 2 teaspoons of chili powder and 1 teaspoon of cumin. Place in oven and cook until fork tender and the potatoes are brown and crisp, about 20 minutes. Remove from oven and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and saute until it sizzles. Add the black beans and 1 tablespoon of water. Heat for 2 minutes. Add the kale, ensuring it is coated with the oil, garlic and black bean mixture. Add the remaining
½ teaspoon of Himalayan salt, 1 teaspoon of chili powder, and ½ teaspoon of cumin. Cook for about 3 minutes until the kale is tender and wilted. Add the sweet potatoes to the skillet and toss with the kale and black bean mixture.
Serve with warmed corn tortillas and top with cubed avocado, diced tomatoes, shredded cheese and chopped cilantro.