1 medium sweet potato, cut into 1/2 inch or smaller cubes
1 medium yellow onion, diced
3 cups of finely chopped kale
2 cups cooked black beans
2 cloves of crushed garlic
1/4 teaspoon chipotle powder
1 tablespoon chili powder
1/4 + teaspoon sea salt
1 tablespoon coconut oil
1 pkg. corn tortillas
Preheat oven to 425 degrees (F)
Place sweet potatoes, chipotle powder and a good pinch of sea salt in roasting dish and add 1/4 inch of water.
Roast potatoes for 30 minutes, or until soft. Check periodically to see if more water is needed, stirring potatoes often (this keeps them from drying out without having to add oil).
Combine onions and coconut oil in a sauté pan and cook over medium/low heat until onions are translucent.
Add garlic and chili powder to pan and cook an additional 1-2 minutes.
Add kale and black beans to the onions. Add 1/4 teaspoon of sea salt.
Sauté until kale is wilted and beans are warmed. Taste and add additional salt or chili powder to taste preference.
Scoop sweet potatoes and kale mixture onto warm tortillas. Serve hot, topped with chopped purple cabbage, avocado slices, cilantro and hefty squeeze of lime juice. And if you like it hot - add some Sriracha or other hot sauce of choice. Enjoy!