BREAKFAST TACOS

Technically these tacos can be eaten any time of day, but I love them most in the morning.  Or, more specifically, for brunch.  Sunday morning brunch.  And if you should enjoy them with a Blood Mary I wouldn’t judge!  They have kale in them, which pretty much means you are immediately the patron saint of nutrition when you eat them.  AND THEY ARE TACOS!  It’s brilliant, I’m telling you.  Make them.  You will love them, I promise.  xx- Sarah

 

Kale, Sweet Potato and Black Bean Tacos

Ingredients:

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

optional toppings:

purple cabbage

cilantro

avocado

jalapeno

lime juice

 

Method:

- 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.

Tortillas:

- combine 3/4 cup masa with 1/2 cup of hot water and knead with hands.  add more water if needed, or add more masa if mixture seems too wet.  you’re looking to achieve the consistency of brand new play-doh.  you’ll know you’re spot on when you’re able to pull a full tortilla out of the press.  i played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!

- lightly coat a cast iron pan in grapeseed oil and heat on medium low

- cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap.  roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press

- gently use the top press to flatten the tortilla, then peel away and add to the pan.

- cook for 30 seconds or so on each side

-continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used.  keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat

* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!

Serve: 

- Scoop sweet potatoes and kale mixture onto the tortillas.  Serve hot, topped with chopped purple cabbage, avocado slices, cilantro and hefty squeeze of lime juice.  We eat them with Cholula, but you can sub in your favorite hot sauce.  Enjoy!

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Reader Comments

  1. sarah yates|

    thanks everyone!! @joana i shoot with a canon 5D mark III and a 24-70 mm cannon lens. :)

    Reply
  2. sarah yates|

    thanks everyone! the napkin is from Anthropologie, a couple of years back. :)

    Reply
  3. Jane|

    Love the colors of the tacos! I gave the same napkins to my sister in law for Christmas a few years ago!

    Reply