Sweet Potato, Kale and Black Bean Fajitas
 
 
This recipe comes from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.
Author:
Ingredients
  • 3 Tbsp extra virgin olive oil, divided
  • 1 large or 2 medium sweet potatoes, peeled and chopped into ¼ inch cubes (I used 2)
  • 2 red bell peppers, diced
  • 1 large red onion, diced
  • 10 cloves garlic, minced, divided
  • 1 large bunch of kale, rinsed and roughly chopped
  • 1 can black beans, rinsed and drained (I used 1-1/2 cans)
  • 2 tsp ground cumin, divided (I recommend more)
  • 1 tsp ancho chili powder (again, I suggest adding more)
  • Freshly ground salt and pepper
  • 8 tortillas
  • Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole
Directions
  1. In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in ½ tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.
  2. In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.
  3. Serve a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won't be disappointed---they are outstanding!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/03/16/sweet-potato-kale-black-bean-fajitas/