For a healthy and satisfying take on tacos, I have added sweet potato and substituted chard for taco shells.
1 large shallot
2 cloves of garlic
1 can black beans, or 2 cups cooked beans
1 large sweet potato
1 bunch chard
¼ cup cilantro
Peel and finely chop shallot and garlic. Juice lime. Rinse and drain beans. Grate sweet potato, leaving skin on. Cut the chard leaves from the stems, set aside. Finely chop chard stems. Peel, pit and slice avocado. Roughly chop cilantro.
1 tablespoon coconut oil
2 teaspoons curry powder
½ teaspoon turmeric
2 teaspoons cumin
½ teaspoon chili powder (optional)
Salt and pepper to taste
½ cup water
Sauté garlic and shallot in coconut oil until shallot is soft. Add spices and sauté a few minutes longer, stirring constantly.
Add sweet potatoes, chard stems, lime juice and water; cover and simmer until sweet potatoes are nearly done, adding more water if necessary and stirring occasionally. Add in black beans and continue to cook until beans are warm and liquid is gone.
Rinse chard leaves, but don’t dry them.
Heat a dry skillet, place leaves individually or a few at a time on skillet and cover. They will steam with the water left on the leaves from rinsing. Watch them carefully; it only takes about a minute!
Wrap a few spoonsful of the filling in each leaf. Garnish with avocado and cilantro.
Preparation: 30 minutes
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