Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche

A little bit a prep goes a long way with these veggie tacos featuring roasted sweet potatoes, black beans, and a kale ceviche. 

If you are even remotely familiar with dinnerware then you’ve heard of Corelle. Many of you probably own a set. I know my parents use Corelle dinnerware every day and they even bought me my first 4-piece set when I first went off to college (was that really over 10 years ago?) and they are still in perfect condition. But being a food blogger one set of plates is never enough so I jumped at the opportunity to get my hands on the new Corelle® Boutique™ Brushed pattern which is sold exclusively at select Kohl’s stores. The modern pattern comes in 9 colors which are easy to mix-and-match, of which I am a huge fan. And being Corelle that means they come with certain features:

• Break and chip resistant for carefree durability
• Made in the USA
• Dishwasher safe for long lasting patterns
• Microwave and oven safe for versatility
• Stackability for easy storage and cupboard space efficiencies
• Patterns won’t wash, wear or scratch off
• 3 year limited warranty

The first meal I graced upon the surface of these pieces was tacos. But not any old tacos, roasted sweet potato, black beans, and kale ceviche taocs! Due to its lengthy nature, upon first glance of the ingredient list you may be frightened off from attempting this recipe yourself but I promise it’s easier than it looks. For starters the ceviche requires no cooking, just toss and let marinade overnight. The following day, toss the sweet potatoes in seasoning and then roast in the oven for 30 minutes. Meanwhile, cook the onions and beans which will be ready in time to assemble it all together. See wasn’t that easy? Lots of chopping for prep but minimal effort from then on and a happy belly as the reward.

One year ago: 90 Second English Muffin

Two years ago: Chocolate Peanut Butter 7-Layer Bars

Three years ago: Halloween Oreo Cupcakes

ROASTED SWEET POTATO TACOS WITH BLACK BEANS AND KALE CEVICHE

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:

1. 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).
2. Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
3. 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.
4. 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.
5. Assemble on warmed tortillas and top with cream.

Source: Jeremy, friend of The Spiffy Cookie

Disclosure: I was provided with complimentary Corelle product from 3rd Floor Social. I was not compensated for this post. All thoughts and opinions are my own.

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