Black Bean + Sweet Potato + Kale

I cannot tell you how overwhelmed I get when people give my family fresh produce.

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Dad brings bags full of squash and zucchini home from work and family friends leave boxes of cucumbers, green beans, and peppers on the front porch.

Don’t get me wrong, I love having fresh, local produce.

But I HATE seeing food go bad before I can get my hands on it.

So tomorrow my kitchen will be turned into a bakery. Zucchini bread and muffins galore. If anyone is interested in some please just let me know and I will send it your way.

 

Back to the main subject of this post…

I make some pretty mean black bean sweet potato enchiladas and that’s what the flavors of my lunch reminded me of today. The only difference is I threw in a few ingredients and took a few out so I could make use of the mountain of gifted veggies in our kitchen.

 

Black Bean-Sweet Potato-Kale Fiesta

 

Before

 

 

After

 

Ingredients

– 1 sweet potato, peeled and cubed

– 1/2 c black beans, rinsed and drained

– 2 handfuls kale, roughly chopped

– 1/2 c red onion, chopped (I really like onions)

– 1 small squash, diced

– 1 clove garlic, minced

– 1/2 banana pepper, chopped

– juice of 1/2 a lemon

– 15 grape tomatoes, halved

– 1/4 c loosely packed cilantro

– 1/2 t smoked paprika

– 3/4 t cumin

– 1/2 t curry powder

– 1/4 t red pepper flakes

– salt and pepper to taste

– 1 t extra virgin olive oil

 

Directions

Place paper towel over bowl of cubed sweet potato and microwave for 4 minutes. Heat oil over medium heat in a decent sized sauce pan. Add garlic and heat until fragrant then add onions and cook until slightly tender. Next, add squash, pepper, and tomatoes. Let cook for ~2 minutes and then toss in black beans, kale, and lemon juice. Cover and let kale steam for ~1 minute before adding sweet potato and spices. Give it a quick stir and garnish with cilantro. Enjoy!

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