Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

Serves 4

Ingredients:

KALE CEVICHE

4 large kale leaves, de-ribbed and chopped

1/2 large onion, thinly sliced

1/2 cup cilantro, chopped

1 small jalapeno, seeded and finely chopped

1/4 cup fresh lime juice

Salt and pepper to taste

SWEET POTATOES

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

2 Tbsp olive oil

1 tsp ancho chili powder

1/2 tsp smoked paprika

1/2 tap cumin

Salt and Pepper, to taste

BLACK BEANS

2 Tbsp olive oil

1/2 large onion, finely chopped

1 (15 oz.) can black beans, rinsed and drained

1/2 tsp cumin

Salt and Pepper, to taste

TACOS

8-12 small corn or flour tortillas

Fresh crema or sour cream

Any ther favorite taco toppings

Directions:

The day before, combine the kale, onion, cilantro, and jalapeno in a large bowl. Pour the lime juice over the kale and season with salt and pepper. Toss to thoroughly coat. Seal in an airtight container and refrigerate overnight (or at least several hours).
Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Combine potatoes in a large bowl and toss in olive oil. Season with chili powder, paprika, cumin, and salt and pepper. Toss to thoroughly coat and spread in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring halfway through.
Meanwhile, in a medium sauce pan over medium-high heat add the oil. Saute onions until soft and starting to brown. Add cumin and cook for another 1-2 minutes. Reduce heat to medium and stir in the black beans. Cook until heated through and season with salt and pepper. Remove from heat and cover until ready to serve.
Assemble on warmed tortillas and top with cream.

From thespiffycookie.com