| 11 | 30 | 434 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 3 |
| 2 cup | Sweet potato (cut into 1/2-inch cubes) |
| 2 tbsp | Extra virgin olive oil (or coconut oil) |
| 1/2 cup | White onion (finely diced) |
| 1 cup | Kale |
| 2 clove(s) | Garlic |
| 1/2 tsp | Sea Salt (or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
| 1 can (15oz) | Black beans, canned (drain liquid & rinsed) |
| 1 tbsp | Coconut oil (or extra virgin olive oil) |
| 4 small tortilla(s) | Tortilla, corn (try to find stone ground or locally made!) |
| 1/2 cup shredded | Mexican cheese blend ((optional)) |
In a large skillet place olive oil, onions, and sweet potatoes.
Cover skillet and cook over medium heat for 5-10 minutes, stirring occasionally. Add kale and any other veggies and stir.
Add black beans (drain liquid into sink & rinse), garlic, salt and pepper. Add kale and any other veggies and stir. Continue cooking over medium heat for 7-8 minutes, or until sweet potatoes are cooked through.
When done heat soft corn tortillas in a skillet on a low heat setting so they are soft and heated up a bit.
For serving, fill each tortilla with the black beans & sweet potato mix.
Top with any of the following: avocado, shredded carrots, diced lettuce, Mexican cheese mix or fresh parsley or cilantro. Enjoy!
Add some soy chorizo for an extra punch of flavor!
| Grain | 0.5 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.4 |
| Vegetables | 3.0 |
