Black Bean, Sweet Potato and Kale Tacos

Makes 12 Tacos (About 4oz each) | Prep Time: 30 Minutes, Total Time: 30 Minutes
Quick Bean Recipes, Healthy Bean Recipes, Easy Chili Recipes
1 tablespoon salt
3 cups firmly packed baby kale leaves or 1 bunch sliced kale leaves
1 medium sweet potato, peeled, cut in 1/2-inch cubes (about 2 cups)
1 tablespoon olive oil
1 small onion, chopped (about 1/2 cup)
1 medium jalapeno chili, seeds and ribs removed, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 (15oz) cans S&W® Black Beans, drained, rinsed
12 corn tortillas
In 3-quart saucepan, mix salt with 1 quart water. Bring to a boil. Add kale; cook 1 to 2 minutes or until tender. Remove with slotted spoon to large bowl of ice water to chill. Drain well on paper towel; set aside. Add sweet potato to same boiling water. Cook 3 to 4 minutes or until tender. Drain well.

In 3-quart saucepan, heat oil over medium heat. Cook onion and jalapeno 3 minutes. Stir in garlic, cumin and oregano leaves. Cook 2 minutes, stirring occasionally. Stir in beans. Cook 5 minutes or until thoroughly heated, adding cooked sweet potato during last minute of cooking.

Meanwhile, wrap tortillas in damp paper towels, 4 to a package. Place 1 package on microwavable plate. Microwave on High 45 seconds or until warm. Repeat with remaining packages. Keep warm.

To serve, spoon about 1/3 cup bean mixture on each warm tortilla. Top with kale. Fold over to eat.

Serving Suggestion:
Serve these vegan soft corn tacos with your favorite toppings - shredded lettuce, hot sauce, tomatoes, cilantro and/or avocado. Or add cheese and sour cream for vegetarian tacos.
Nutritional Information Per Serving:

Calories 140 (From Fat 20), Total Fat 2g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 460mg, Total Carbohydrate 28g, Fiber 6g, Sugars 2g, Protein 5g, Vitamin A 90%, Vitamin C 25%, Calcium 10%, Iron 10%