Sweet Potato and Black Bean Tacos

1. Cube the sweet potato and cook it in a covered frying pan with some water until soft, adding more water as needed, about 7 minutes.

2. Add a sprinkle of chili powder, nutritional yeast, and garlic powder, then sprinkle on some more water, stir, and cook until it browns a little.

3. If necessary, add oil to prevent sticking.

4. Add 15 ounces of drained black beans, a diced small yellow onion, minced garlic if desired, and chopped kale or spinach if available, then cook until everything is done.

5. Squeeze a lime over the mixture and add fistfuls of cilantro.

6. Char the tortillas directly on a gas stove burner or broil for 30 seconds on each side, and keep them warm in a clean kitchen towel.

7. Assemble the tacos by placing the filling in the tortillas and serve with homemade ghost pepper salsa.

Tips

1. Most pans need oil to avoid sticking, but if you have a non-stick pan like granitestone diamond, you can skip the oil.