Sweet Potato Black Bean Tacos


To Assemble Tacos…

Sweet Potato/Kale Hash

Using a mandolin shred sweet potato and slice kale into strips, toss with coconut oil and place on a non-stick baking sheet. Cook on high heat (450) until both kale and sweet potatoes begin to crisp (about 15-20 minutes).


Add Pepper’s Black Beans (see Recipe here)


Sweet n’ Spicy Salsa

½ Jicama Root, peeled and diced

½ small Pineapple, peeled, cored and diced

1 small Jalepeno, diced (de-seeded if spicy isn’t your thing)

1 palmful cilantro, chopped

Combine ingredients and toss with fresh lime juice and a pinch of sea salt.


Top fresh organic corn tortillas (or large lettuce or collard leaf) with Sweet Potato/Kale Hash, Pepper’s Black Beans and top with Sweet n’ Spicy Salsa. Don’t forget to get creative – that’s the beauty of tacos!… anything goes – go wild!