Black Bean And Sweet Potato Tacos

Ingredients

4 corn tortillas

15 ½ oz black beans

½ a sweet potato

2 leaves lacinato kale

¼ cup corn

1 lime, quartered

½ oz cotija cheese

¼ cup cilantro lime sauce

1 teaspoon cuban spice blend

Directions

Preheat oven to 400 degrees.

Strain and rinse black beans

Place beans and sweet potatoes in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with cuban spice blend, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to coat.

Spread beans and sweet potatoes out in a single layer on a lightly oiled foil-lined baking sheet (wipe out bowl). Roast 18-20 minutes, or until sweet potatoes are fork tender and lightly browned, stirring halfway through.

Remove center stems from Lacinato kale; discard. Roll leaves into a large "cigar" and slice across into about 4-inch wide ribbons.

Place kale in bowl used for beans and sweet potatoes. Drizzle with 1-2 teaspoons olive oil. Squeeze juice from two lime wedges over bowl. Lightly season with salt. Massage until leaves soften. *Massaging the kale helps break down the fibers in the leaves, making for more tender greens

Stack white corn tortillas on foil and sprinkle with water. Wrap foil over tortillas. Place directly on oven rack. Warm 6-8 minutes, or until tortillas are heated through

Transfer beans and sweet potatoes to bowl with kale. Add corn. Salt and pepper to taste. Stir to combine. Be sure to taste the filling after seasoning it. If it needs more flavor add salt and pepper.

Divide tortillas between plates. Top with black bean and sweet potato filling. Drizzle with cilantro lime sauce to taste. Garnish with cotija cheese. Serve with remaining lime wedges.