I’mmmm baaaacckkk! And boy, does it feel good. I had an amazing conference experience that you can read about at Folsom’s 93 and then a fabulous respite up in the mountains where we got to spend time with some great friends and just relax. It was the perfect opportunity to try out a new recipe 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.
INGREDIENTS:
3 Tbsp extra virgin olive oil, divided
1 large or 2 medium sweet potatoes, peeled and chopped into 1/4 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:
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 1/2 tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.
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.
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!
- 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
- 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.
- 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.
- 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!
