Serves 6
Ingredients:
6-8 sweet potatoes
3 c black beans, cooked
1 T cumin, ground
½ T coriander, ground
¼ tsp chili powder
12 collards leaves
12 corn tortillas, oil-free
Toppings: Heirloom Tomato Salsa, Guacamole, Onion Cashew Cream
Fill a large pot with 1-2 inches of water and put a steamer in the pot. Cover with lid and bring water to a boil. Chop sweet potatoes into small chunks and place in the steamer.
As the sweet potatoes cook, warm the black beans on the stove at low-medium heat. Add cumin, coriander, and chili powder to the beans. Stir occasionally. If beans start to stick to the bottom of the pan add water as needed.
Preheat the oven to 350 degrees. Lay tortillas out on a cookie sheet, preferably in a single layer. If you’d like to, place parchment paper on cookie sheet before laying tortillas. The quickest option would be to put tortillas right on the oven rack.
Chop collards into strips. When the sweet potatoes are soft enough to break apart with a fork, use tongs to take them out of the pot and into a serving bowl. Place the collards into the steamer. They should only take 1-2 minutes to cook. At this time, the tortillas can be put in the oven to be warmed up.
While the greens are cooking, use a potato masher or a fork to mash the sweet potatoes. When greens are soft and vibrant green transfer them to a bowl. Check the tortillas and when ready take them out of the oven and onto a plate. Pour black beans into a bowl. After laying out the tortillas, sweet potatoes, and fixings, invite everyone to make their own tacos. I like to take a tortilla, put a little greens on the bottom and then layer the sweet potatoes, beans, guacamole, salsa, and cashew cream. The color combination is gorgeous!
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| Dan's colorful creation at the taco bar! Beautiful! |
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