Collard Greens and Sweet Potato Tacos with Green Chile Sour Cream

Collard Greens and Sweet Potato Tacos are a delicious and healthy way to enjoy your favorite Mexican flavors. These tacos are packed with flavor from the collard greens, sweet potato, onion, garlic, black beans, corn, and cilantro. The green chile sour cream adds a bit of spice to the tacos, making them the perfect meal for a cold night. They're also easy to make and can be on the table in under 30 minutes.

I first had Collard Greens and Sweet Potato Tacos at a food truck in Austin, Texas. I was immediately hooked on the combination of flavors and textures. The collard greens were tender and flavorful, the sweet potato was sweet and starchy, and the onion and garlic added a nice bit of spice. The black beans and corn added a bit of protein and sweetness, and the cilantro added a bit of freshness. The green chile sour cream was the perfect finishing touch, adding a bit of spice and creaminess. I knew I had to recreate this recipe at home. After a few tries, I finally perfected my own version of Collard Greens and Sweet Potato Tacos. My recipe is very similar to the one I had at the food truck, but I've made a few small changes to suit my own tastes. I use a bit less oil, and I add a bit more garlic and cilantro. I also use canned black beans and corn for convenience. My Collard Greens and Sweet Potato Tacos are the perfect meal for a cold night. They're hearty and filling, but they're also healthy and flavorful. They're also easy to make and can be on the table in under 30 minutes.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 bunch collard greens, chopped
• 1 sweet potato, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can corn, drained
• 1/2 cup chopped fresh cilantro
• 1/2 cup green chile sour cream

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the collard greens, sweet potato, onion, and garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the black beans, corn, and cilantro and cook until heated through, about 2 minutes more.
4. Serve the collard greens and sweet potato mixture in tortillas with green chile sour cream.
5. Enjoy!

Why It Works

• The collard greens and sweet potato are cooked together in a skillet until they are tender and flavorful.
• The black beans and corn add a bit of protein and sweetness to the tacos.
• The cilantro adds a bit of freshness to the tacos.
• The green chile sour cream adds a bit of spice and creaminess to the tacos.