Recipe: Spicy Black Bean Tacos with Kale and Sweet Potato

A great Mexican restaurant in Raleigh called Cantina 18 used to make a vegetarian taco very similar to this.  I loved it and decided to recreate it at home!

Recipe makes 4 well filled tacos:

You will need-

1 large sweet potato

Coconut oil or olive oil 

I clove of crushed garlic

Fresh baby kale or baby spinach (about 16 oz)

1 can of black beans, rinsed

Sriracha sauce

Whole wheat soft tacos

Goat cheese crumbles (for topping)

Sautee the greens in crushed garlic and oil.  

Prick the sweet potato to multiple times with a fork and microwave until soft (6 mins in my microwave).  Hold with a pot holder and scrape the insides out of the skin.  Use a potato masher to create a mash.

Mash the black beans together with the sriracha sauce.  (Make as spicy as you like...we like very spicy).

Warm the tortillas in the already warm pan you used to sauté the greens in.

Fill the tacos with the potato, then beans, then greens.  Top with goat cheese crumbles, drizzle some additional sriracha over the top and serve.