Ingredients
2 small yellow-skinned potato, unpeeled, 1” pieces
1/2 large sweet potato, peeled and chopped
1 tsp extra virgin olive oil
1 cup diced red onion
1 jalapeno pepper, seeded and diced
1 small tomato, chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tbsp fresh lime juice
1 cup shredded dinosaur kale, large stems removed
1.5 cups cooked black beans (or 15-oz can), drained, rinsed
Fine grain sea salt (or Herbamare) & ground pepper, to taste
Toppings: Avocado slices, salsa, cilantro
Directions
1. In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.
2. Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.
4. Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season
generously with salt and pepper and stir well, heating for a few minutes more.
5. Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.
Source: ohsheglows.com
1/2 large sweet potato, peeled and chopped
1 tsp extra virgin olive oil
1 cup diced red onion
1 jalapeno pepper, seeded and diced
1 small tomato, chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tbsp fresh lime juice
1 cup shredded dinosaur kale, large stems removed
1.5 cups cooked black beans (or 15-oz can), drained, rinsed
Fine grain sea salt (or Herbamare) & ground pepper, to taste
Toppings: Avocado slices, salsa, cilantro
Directions
1. In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.
2. Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.
4. Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season
generously with salt and pepper and stir well, heating for a few minutes more.
5. Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.
Source: ohsheglows.com
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