Ingredients:

1 bunch of kale, washed, destemmed and torn
1 teaspoon powdered garlic
3 medium sweet potatoes (about 2.5 cups smashed)
2-3 chipotles in adobo sauce, plus about 1 Tablespoon of the sauce, diced
15 oz can black beans, drained and rinsed
10 oz can rotel with green chilies, drained (if you want the dish a little less spicy, get the mild with no chilies)
1 cup sweet corn kernels, thawed or drained
1/2 cup taco sauce (medium or hot, your call) plus a couple of Tablespoons
Juice and zest of 2 limes
Sea salt
12-14 taco or fajita sized flour tortillas, all sliced in half
1.5 cups salsa (again, you pick the heat)
Daiya mozzarella for topping