- collard greens
- sweet potato
- black beans, drained and rinsed
- salsa
- corn tortillas
In a shallow, covered saucepan, cook collard greens over medium-low heat in a little water to prevent sticking. Keep covered and stir occasionally. Add more water if needed and season with a little kosher salt.
Meanwhile, microwave a whole sweet potato until it can easily be cut in half (about 6 minutes depending on the size). After cutting the semi-cooked sweet potato in half, microwave again cut side up for an additional 4 minutes (or more depending on side). Sweet potato can be baked in the oven but this takes a lot longer.
Warm your corn tortillas for a few seconds in the microwave. Scoop out cooked sweet potato and smear onto the tortillas. Top with cooked collard greens, black beans, and salsa.
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