Smoky Black Bean Kale Tacos (Print Version)
Smoky spiced black beans and wilted kale in warm tortillas, topped with a creamy avocado-cilantro 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 (optional for less heat)
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 (to thin, as needed)
→ For Assembling
24 - 8 small corn or flour tortillas
25 - Extra chopped cilantro, for garnish
26 - Lime wedges
# Directions:
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. Toast the spices for about 30 seconds until fragrant.
03 - Add the drained black beans and chopped kale to the skillet. Sauté, stirring occasionally, for 4 to 5 minutes until the kale is wilted and the beans are heated through. Squeeze in the juice of one lime, toss to combine, and remove from heat.
04 - 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 drizzleable sauce consistency. Taste and adjust seasoning.
05 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 350°F oven for 5 to 7 minutes until pliable.
06 - Fill each warm tortilla with the smoky black bean and kale mixture. Drizzle generously with the creamy green sauce, garnish with fresh chopped cilantro, and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The smoky paprika and cumin combo tricks your brain into thinking these beans spent hours on a grill when they really took minutes.
- That green sauce is so good you will want to put it on everything from roasted potatoes to your morning eggs.
02 -
- Do not skip draining and rinsing the black beans, because the thick liquid in the can makes the filling soupy and mutes the spices.
- Warming tortillas is not optional, because a cold tortilla tears when folded and turns a beautiful taco into a frustrating mess.
03 -
- Massage the chopped kale with a drop of olive oil before adding it to the pan, because this breaks down the leaves slightly and helps them cook more evenly.
- Let the spices toast in the dry part of the pan for about thirty seconds before adding the beans, because blooming spices in hot oil releases oils you cannot get any other way.