2 sweet potatoes, peeled (I like to leave the peel on)
1 can black beans
2 hearty handfuls kale, torn into bite-size pieces
pinch of sumac (I omitted)
pinch of cumin
freshly ground pepper
Dice the sweet potatoes into small/medium chunks.
Place large sauté pan over medium high heat and drizzle with olive oil. Add sweet potatoes, sumac(if using) and cumin to pan and cook for a minute until they begin to brown, stirring throughout to coat. Cover after a minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.
Add black beans. Stir to mix. Add kale, season with salt and pepper, mix and cover. Let cook for 2-3 minutes, uncover and stir. (It will most likely be a bit too dry at this point, so drizzle over more olive oil.) Cook for another minute or so until kale is cooked to your liking. Squeeze the lime juice over top and toss gently to coat.
Serve with diced avocado, warm tortillas or any other topping you desire.