Tap tap tap… hey, is this thing on?

Friends?

Are you still there?

I guess some of you may be wondering where the heck in all goodness gracious I have been lately and my answer to you is Busy. I’ve been busy busy busy.

Since my last post I have catered meals for over 526 people, picked up some shifts cooking at my friend’s restaurant, my amiga moved away to Denver, I went to an Ole Miss football game (Hotty Toddy!) attended my sister’s fabulous wedding and all of it’s festivities, recovered from my sister’s wedding, went on vacation to Mexico, and ran cross country.

OK, I didn’t do the last one; that was Forrest Gump, but you catch my drift.

And if I’m being honest here, being busy isn’t my only excuse. Sometimes when my days are continuously surrounded by food it burns out my inspiration candle. I just haven’t been very inspired to create new dishes; instead I’ve been eating turkey sandwiches, soups and eating out a bit.

But with the change of the season, I’m back!

To get us started back in the swing of things, I bring you…

Kale, black bean and sweet potato tacos.

 

Disclaimer: my sour cream dollop would not stay in place. Oops.

Anyhoo, we can all agree that tacos are delicious. But oftentimes, it’s hard to ignore the fact that they just aren’t exactly good for you. Well, fear not, because I made over this Mexican dish to be both healthy and delicious! Made with superfoods kale and sweet potato, these nutrient-filled tacos pair perfectly with most fixings — so pile them on!

Top with avocado, sour cream, greek yogurt, pickled red onion, cilantro, siracha, fried egg or anything that blows your skirt up. They are good for breakfast, lunch, snack or dinner and are sure to be a crowd pleaser.

Ingredients: makes 8 tacos

Ingredients 

1 medium sweet potato, shredded

1 onion, diced

3 tbs olive oil

4 large leaves of kale

1 can of black beans

1 teaspoon chili powder

2 cloves garlic, chopped

1/4 tsp cumin

Sea salt, to taste

Corn tortillas

Toppings of your choice

Recipe:

Let’s begin. Start by shredded your sweet potato, draining and rinsing the black beans, wash and chop the kale, dice the onion and garlic.

In a skillet add the olive oil. Sauté the onion for about 4 minutes until translucent. Add the garlic and cook 30 more seconds. Add the black beans and shredded sweet potato and cook about 5 minutes, stirring occasionally. Add the Kale, chili powder, cumin and salt and stir until the kale wilts a bit.

Roll the mix in some corn tortillas, top with your garnish of choice and ENJOY!