Sweet Potato Black Bean Tacos
These easy sweet potato black bean tacos are plant forward and delicious. Top with feta, pepita seeds, cilantro or avocado!
Servings: 12 tacos
Ingredients
Black Bean Spread
- 15 ounce can low-sodium black beans, drained and rinsed
- ½ cup chipotle-flavored salsa
- 1 Tablespoon lime juice
Sweet Potato Kale Filling
- 2 Tablespoons extra virgin olive oil
- ½ small onion, diced (~½ cup)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 medium sweet potatoes, peeled, diced ½" (~3 cups)
- ¾ teaspoon salt
- 1 bunch lacinato kale, shredded (~4 cups)
- 12 corn tortillas
Instructions
- In a food processor or blender, puree beans with salsa and lime juice until fairly smooth. Warm in the microwave or a small covered saucepan over low heat.
- Heat a large skillet over medium heat. Add oil. Once the oil is shimmering, add the onion. Sauté until softened, about 3 minutes. Add the garlic, chili powder, and cumin, and sauté for 30 seconds more, stirring constantly.
- Add the diced sweet potato, season with salt, and sauté until softened, about 8 minutes. Add a splash of water and scrape the bottom of the pan with your spoon to get all of that stuck-on flavor.
- Add the kale and cook, stirring until it begins to wilt, about 1 minute.
- To serve, spread black bean mixture on tortillas. Top with sweet potato kale mixture. Sprinkle with desired garnishes. Enjoy!
Notes
If you can't find lacinato kale, we recommend substituting Swiss chard or spinach. Regular curly kale does not soften as well and might be too tough.
Optional Garnishes:
Toasted pepita seeds
Feta or goat cheese
Diced Avocado
Chopped Fresh Cilantro