Black Bean & Kale Tacos

Mmm. I love a good veggie taco. If you get a good char on the kale when you first put it into a hot pan, then it gives a smoky flavor to the whole dish. The carrots bring just enough spice that you don’t even need any salsa.

Ingredients:
1/2 bunch kale, stems removed and roughly chopped
1 1/2 cups black beans
2 medium sweet potatoes, roasted, peeled, and diced
16 flour tortillas, recipe below

Toppings:
Pickled carrots, see below
Monterrey Jack cheese, shredded
Sour cream
Taco or hot sauce

Tortillas:
3 cups all-purpose flour
1 1/2 tsp kosher salt
1 tsp baking powder
1/3 cup oil
1 cup warm water

Pickled Carrots:
4 carrots, julienned
3 cloves garlic
1 tsp chili powder
1 tsp cumin
1 tsp kosher salt
1/4 tsp red pepper flakes
1/8 tsp fresh ground pepper
1 cup water
1/2 cup white vinegar
1/2 cup apple cider vinegar

Directions:

Carrots:
Bring the vinegars and water to a boil. Put the carrots in a clean mason jar. Add the garlic and spices. Fill the liquid to the top of the jar, leaving 1/4" clearance. Screw on the lid tight. Allow to come to room temperature on the counter, then refrigerate for 1 day before serving.

Tortillas:
Combine all ingredients and mix with a wooden spoon until a shaggy ball comes together. Continue kneading until well combined using your hands. Let sit for 15 minutes. Roll 16 even balls into flat tortillas and cook for 30–60 seconds on each side.

Taco:
Heat 3 T oil in a skillet. Add kale and cook until charred slightly. Add beans and cook for 3 minutes to heat. Add chopped sweet potatoes and cook for an additional 2–3 minutes, mashing slightly. Build tacos!