surprise black bean dish

15 May

IMG_1203Got some black beans, sweet potatoes and kale?

Mix them together, sprinkle some cumin and chili powder, place them on corn tortillas, and you’ve got yourself a winning lunch or dinner in no time!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 20 minutes

Ingredients:

  • 1/2 cup dry black beans soaked for 8 hours and cooked for 45 minutes – 1 hour, or rinsed from BPA free can
  • 2 small sweet potatoes, cut into 1/2 inch pieces
  • 3 leaves of kale, leaves removed from stems
  • 2-4 corn tortillas
  • 1 tbsp olive oil
  • 2-3 tsp cumin
  • 2-3 tsp chili powder
  • 2 pinches of se salt

Directions:

1. Prep your ingredients: Rinse, then cut your sweet potatoes into 1/2 inch pieces. Rinse your kale, then remove leaves from stems and rip into small pieces. Rinse off your beans whether canned or homemade. Take out corn tortillas.

2. Cook: Over medium heat add olive oil to a pan, then place your chopped sweet potatoes and mix. Add your spices and salt, mix again. Cover and let cook for 2-3 minutes. Add in a drop or two of water, cover and let steam for 5-7 minutes, until sweet potatoes soften. Warm up your tortillas. In your pan, add in black beans and kale then mix. Cover and let cook for another 3-5 minutes, until kale is sautéed and beans are mixed thoroughly with the sweet potatoes. 

3. Serve: Place your delicious vegetarian taco filling onto your corn tortillas, serve with cilantro, sour cream, avocado, lettuce, shredded cheese, or au naturale. 

 

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