If you come over to my house for dinner there is a good chance you will be having these tacos (or ones very similar). They are quick and easy to make, and they’re hard to get tired of. They are also packed with vitamin A, vitamin B6, potassium, magnesium, fiber, protein and calcium making them the perfect meat alternative tacos. Another reason to love these tacos, or tacos in general, is that they are pretty versatile. Don’t have sweet potatoes? Try using butternut squash. Don’t have black beans? Use whatever beans you have on hand. Don’t have kale? Try another leafy green. The recipe below is what I base my tacos off of usually, but get creative!
Servings: 4 Cook Time: 25 minutes
Ingredients – Taco Filling
- 1 medium sweet potato, chopped
- 1/2 medium white onion, chopped
- 1 tablespoon olive oil
- 3 large leaves of kale
- 1 can black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Ingredients – Toppings
- 8 corn tortillas
- 1/2 cup shredded red cabbage
- Sliced fresh avocado
- 1 cup shredded cheddar or pepper jack cheese
- 1/4 cup roasted pumpkin seeds
- 1/4 cup chopped fresh cilantro
- 1 lime, sliced
- Sour Cream
- Sriracha, Cholula or hot sauce of choice
- Rinse kale and remove ribs and stems. Tear or chop into small pieces and set aside.
- Heat olive oil in a medium-sized pan over medium heat. Once warm, add chopped sweet potato and chopped onion. Cook for 15 minutes, stirring occasionally.
- Once you are able to pierce the sweet potato with a fork, add the rinsed black beans, kale, cumin, chili powder, and salt. Stir to combine and cook for 3-5 minutes, or until kale is wilted and tender. Turn heat to low to keep warm.
- Heat large pan over medium heat. Once warm, add corn tortillas and cook for 1 minute, flip and cook for an additional 15-20 seconds. Place warm tortillas on a cooling rack.
- Plate corn tortillas and add taco filling. Top with red cabbage, avocado, cheese, cilantro, sour cream and hot sauce to taste. Add a squeeze of lime juice. Serve and enjoy!
Note: To make this recipe vegan sub out cheese and sour cream for vegan alternatives