Heat your pan and oil over medium heat. Add in your red onion and sauté until translucent, about 4 minutes. Next add in your sweet potatoes and sauté until they start to soften, about 10 minutes.

At this point you’ll want to add in the kale and pineapple. Give it a stir and put on your lid. The steam from the pineapple and kale cooking will speed up the process of getting your potatoes completely cooked. Every couple of minutes stir it again to keep anything from burning and check the doneness of the potatoes.

Once the potatoes are soft, remove the lid, add in your black beans, and just cook it all until the beans are heated through, maybe 2 minutes. Presto! Fill your tortillas with your taco filling and garnish with any of the suggestions given or just get freaky with it!

Notes: Optional garnishes include: fresh red onion, cilantro, cheese (we used Chao brand vegan cheese), pepper jack or cojita would go well with them.


-A large skillet with a lid


-2 tbls cooking oil (coconut or olive is best)

-2 sweet potatoes, diced

-1 ½ cups pineapple tidbits (fresh or canned)

-1 small red onion, diced

-1 bunch of kale, chopped

-1 jalapeno, diced (remove seeds to reduce spice, or omit completely)

-1 15oz can of black beans, drained and rinsed

-1 tsp cumin

-1/2 tsp chili powder

-1/4 tsp garlic powder or 2 tsp of garlic, minced

-1/4 tsp cayenne (optional)

-Salt to taste

-Small taco tortillas