Smoky Black Bean Kale Tacos (Printable version)
Smoky spiced black beans and wilted kale in warm tortillas, topped with a luscious avocado-herb green sauce.
# What you need:
→ Smoky Black Bean & Kale Filling
01 - 1 tablespoon olive oil
02 - 1 small red onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 2 cups kale, tough stems removed, leaves chopped
12 - Juice of 1 lime
→ Creamy Green Sauce
13 - 1 ripe avocado
14 - 1/2 cup fresh cilantro leaves
15 - 1/4 cup fresh parsley leaves
16 - 2 green onions, chopped
17 - 1/2 jalapeño, seeded
18 - Juice of 1 lime
19 - 1/3 cup Greek yogurt or plant-based yogurt
20 - 2 tablespoons olive oil
21 - 1 small garlic clove
22 - 1/2 teaspoon salt
23 - 2 tablespoons water, as needed to thin
→ For Assembling
24 - 8 small corn or flour tortillas
25 - Extra chopped cilantro, for garnish
26 - Lime wedges
# How To:
01 - Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic and diced red bell pepper to the skillet. Cook for another 2 to 3 minutes, then stir in smoked paprika, ground cumin, chili powder, black pepper, and salt until fragrant.
03 - Add drained black beans and chopped kale to the skillet. Sauté, stirring occasionally, until the kale is wilted and the beans are heated through, about 4 to 5 minutes.
04 - Squeeze fresh lime juice over the bean and kale mixture, toss to combine evenly, and remove from heat. Set aside.
05 - In a food processor or blender, combine the avocado, cilantro, parsley, green onions, jalapeño, lime juice, yogurt, olive oil, garlic clove, salt, and water. Blend until smooth and creamy, adding more water as needed to reach a pourable sauce consistency. Taste and adjust seasoning.
06 - Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 to 7 minutes until pliable.
07 - Fill each warm tortilla with the smoky black bean and kale mixture. Drizzle generously with the creamy green sauce, garnish with fresh cilantro, and serve with lime wedges on the side.
# Expert Advice:
01 -
- The creamy green sauce is the kind of thing you will start putting on everything from scrambled eggs to roast potatoes once you taste it.
- Everything comes together in about forty minutes with one skillet and a blender, which means almost zero cleanup stress.
- Even the most committed carnivores at my table have never once asked where the meat was.
02 -
- Do not skip rinsing the black beans, because that canned liquid will muddy the flavors you worked hard to build.
- Removing the kale stems is nonnegotiable unless you enjoy chewing through bitter, fibrous ribs that ruin an otherwise perfect bite.
- The green sauce thickens as it sits in the fridge, so stir in a splash of water when you reheat leftovers.
03 -
- Toast the spices in the dry skillet for thirty seconds before adding any oil and you will unlock a depth of flavor that feels almost cheating.
- Make the green sauce first so it has time to chill and let the flavors meld while you prepare the filling.