Garbanzo and Sweet Potato Taco with Tomatillo Salsa

Ingredients for Tomatillo Salsa:

-½ lb of tomatillos

-½ white onion

-1-2 Serrano chilis (depending on how spicy you like it)

-3 cloves of garlic

-Juice of one lime

-Pinch of salt

-Handful of cilantro

Instructions:

-Husk the tomatillos and rinse under warm water to remove the tacky substance. Place them, along with the ½ onion, garlic (unpeeled), and serrano(s), into a hot skillet and char on all sides. I usually do three minute intervals, turning them about three times for a total of 8-9 minutes.

-Once the ingredients are nicely charred, place them all into a blender (make sure to peel the garlic before adding) along with the cilantro, lime juice and salt. Blend to a coarse puree. If it is too thick add a little bit of water to thin out as desired. Transfer to a bowl and let it cool in the refrigerator before using.

Ingredients for Taco:

-One can garbanzo beans rinsed and drained

-One roasted sweet potato cut into small cubes

-4-5 stalks of Kale trimmed and finely chopped

-Good pinch of smoked paprika, cumin and garlic salt

-Two cloves of garlic minced

-Squeeze of lime juice

-Collard green leaves left whole to use as taco shells

Instructions:

-Use ¼ cup white wine or water to sauté the garbanzo beans and sweet potato until they start to soften a bit (they are already cooked so this will not take long, maybe 5 min).

-Throw in the spices and garlic and sauté for one minute.

-Add the chopped kale and a squeeze of lime juice (and a pinch of regular salt if you like)

-Mix all together for another minute.

-Wash and dry a collard green leaf (or more, depending on how many tacos you want to make). Place the leaf on a cutting board face down and, using a rolling pin, gently roll over the fibrous stem running down the middle of the leaf a few times. This will soften the stem and make it easier to eat.

-Fill the leaf with the garbanzo filling and top with the tomatillo salsa. I also sprinkled it with chopped red tomatoes, onion and more cilantro. In the photo it is paired with a simple cucumber, tomato and romaine lettuce salad. Buen provecho!