Black Bean and Sweet Potato Thai Fusion Tacos

Mince one of the Garlic (1 clove).

Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down​​ on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.

Sauté Sweet Potato (1) in a greased skillet over medium heat until they start to brown a bit. I like to use spray olive oil to keep the amount of oil down.

Add the minced garlic and the Black Beans (1 can). Cook until the beans are heated through and the garlic has cooked.

Add Low-Fat Coconut Milk (4 Tbsp), Cayenne Pepper (1/4 tsp), and Ground Cumin (1 tsp). Mix well. Turn the heat down to low to keep the filling warm if you’re not quite ready to serve yet. This will also give the flavors a chance to mesh together.

To make the Carrot and Kale Slaw, add the Kale (1 cup) and Carrot (1/2) to a large bowl. Add Lime Juice and 1/2 teaspoon of Sesame Oil (1 tsp) to the bowl. Toss until everything is evenly coated.

To make the Peanut Sauce, cut the Jalapeño Pepper (1) in half and remove the seeds. Place the Peanut Butter (4 Tbsp), jalapeno, a Garlic (1 clove), juice from the rest of the lime, Low-Fat Coconut Milk (2 Tbsp) and a tablespoon of water in the food processor. Pulse until the jalapeño and garlic are chopped up and everything is well mixed together and incorporated.

Warm the Small Corn Tortillas (10) by placing them in a pan over high heat for about 10 seconds on each side.

Put the sweet potato and black beans mixture in first, top with slaw and peanut sauce, and garnish with a few bits of Fresh Cilantro (to taste). Serve with Lime Wedge and enjoy!