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Black Bean, Sweet Potato, and Kale Soft Tacos

Black Bean, Sweet Potato, and Kale Soft Tacos
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Dinner

Black Bean, Sweet Potato, and Kale Soft Tacos

Serves: 6

Ingredients

2 tablespoons Napa Valley organic olive oil
1/2 5 1/2 ounce container Field Fresh organic diced red onion or 1/2 red onion diced
1 8 ounce package Monterey sliced organic baby bella mushrooms washed
1 small orange flesh sweet potato about 10 ounces preferably long and thin grated using the grater attachment on a food processor or on the large holes of a box grater
1 teaspoon Le Saunier de Camargue fleur de sel sea salt
1 teaspoon cumin
1/4 teaspoon cayenne
1 15 ounce can organic black beans rinsed and drained
8 ounces Earthbound Farms organic frozen kale defrosted
Toppings
Ready Pac shredded red cabbage
1 Avocado thinly sliced
Wallaby organic plain 0 Greek yogurt optional
lime wedges
Cilantro leaves

Directions

Heat olive oil over medium heat in a 14 inch skillet if 12 inch is your largest, you may have to increase cooking times by a few minutes. Add onion and cook for three minutes. Add mushrooms and grated sweet potato, season with salt, cumin, and cayenne. Cook, breaking large mushroom slices in half and stirring often until soft, about eight minutes. Stir in black beans and kale. Cover with a baking pan or a lid and cook about three or four more minutes, until heated through. Transfer to a serving bowl.

Wrap tortillas in a damp towel and microwave in 30 second intervals until warm. Serve wrapped in the damp towel so they stay warm and moist.

Put cabbage, avocado slices, yogurt, lime wedges, and cilantro out on the table and allow everyone to assemble their soft tacos with their desired toppings a squeeze of lime juice is a must..

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