1 teaspoon salt
Veggie Box kale and collard greens, sliced
1 sweet potato, peeled, cut in 1/2 in cubes
1 tablespoon olive oil
1/2 cup onion, chopped
1 medium jalapeņo, seeded and finely chopped
Veggie Box green garlic, finely chopped (white and
light green part)
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 cans of black beans (or 1.5 cups of dried beans)
Tortillas

1 teaspoon salt 1 sweet potato, peeled, cut in 1/2 in cubes 1 tablespoon olive oil 1/2 cup onion, chopped 1 medium jalapeņo, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon dried oregano leaves 2 can s of black beans (or 1.5 cups of dried beans)

In a sauce pan mix salt with 1 quart water. Bring
to a boil. Add kale; cook 1-2 min. or until tender.
Remove with slotted spoon to large bowl of ice
water to cool. Drain on paper towel and set aside.
Add sweet potato to same boiling water. Cook 3-
4 min. or until tender, drain well. In pan heat oil
over medium heat. Cook onion and jalapeņo 3
min. Stir in garlic, cumin, and oregano. Cook 2
min. stirring occasionally. Stir in beans, Cook 5
min or until thoroughly heated, adding cooked
sweet potato during last minute of cooking.
Serve in tortilla, top with kale.
Note: if using dried beans, cook prior to adding to
recipe.