Smoky Black Bean Kale Tacos (Printable version)
Smoky spiced black beans with sautéed kale and a creamy avocado-cilantro sauce in warm corn tortillas.
# What you need:
→ Smoky Black Beans
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - Freshly ground black pepper, to taste
10 - 2 tablespoons lime juice
→ Sautéed Kale
11 - 1 tablespoon olive oil
12 - 5 cups kale, stems removed, leaves chopped
13 - 1/4 teaspoon salt
14 - 1 tablespoon lime or lemon juice
→ Creamy Green Sauce
15 - 1 ripe avocado
16 - 1/2 cup fresh cilantro leaves
17 - 1/2 cup fresh parsley leaves
18 - 1/4 cup mayonnaise
19 - 1/4 cup plain Greek yogurt
20 - 2 tablespoons lime juice
21 - 1 jalapeño, seeded
22 - 1 garlic clove
23 - 1/4 teaspoon salt
24 - 2-4 tablespoons water, as needed to thin
→ Assembly
25 - 8 small corn tortillas
26 - 1/2 cup thinly sliced red cabbage
27 - 1/4 cup diced red onion
28 - Fresh cilantro, for garnish
29 - Lime wedges, for serving
# How To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 2 to 3 minutes until softened. Add the garlic, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 30 seconds until fragrant. Stir in the drained black beans and lime juice. Cook for 5 to 7 minutes, stirring occasionally, until heated through and the flavors meld together. Mash some of the beans with the back of a spoon to create a richer texture.
02 - In a separate medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped kale and sauté for 2 to 3 minutes until wilted but still bright green. Season with salt and lime or lemon juice, toss to coat evenly, and remove from heat.
03 - Combine the avocado, cilantro, parsley, mayonnaise, yogurt, lime juice, jalapeño, garlic, salt, and 2 tablespoons water in a blender or food processor. Blend until smooth and creamy, adding more water as needed to reach a drizzling consistency. Taste and adjust seasoning.
04 - Heat the corn tortillas in a dry skillet over medium heat for 10 to 20 seconds per side until pliable and lightly toasted.
05 - Divide the smoky black beans among the warmed tortillas. Top with sautéed kale, sliced red cabbage, and diced red onion. Drizzle generously with the creamy green sauce. Garnish with fresh cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The creamy green sauce is the kind of thing you will want to put on everything from rice bowls to toast.
- It comes together in thirty five minutes with mostly pantry staples and one blender.
- The smoky, zesty, crunchy combination hits every texture and flavor note you could want.
02 -
- Mashing only some of the beans is the trick that gives you both creaminess and texture without any extra thickeners.
- If your green sauce turns out too thick, water fixes it, but if it is too thin, another spoonful of yogurt or mayo brings it back.
- Undercooking the kale is always better than overcooking it because limp, olive colored kale will drag down the whole taco.
03 -
- Squeeze the lime juice over the beans right as they finish cooking because the acidity lifts the entire smoky profile.
- Always taste the green sauce before adding more salt, because the saltiness of your particular mayonnaise and yogurt brand can vary wildly.