Smoky Black Bean Kale Tacos (Printable)
Smoky seasoned black beans and kale tucked into warm tortillas, finished with a luscious avocado-herb green sauce.
# What You'll Need:
→ Smoky Black Bean and 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 kosher salt
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 2 cups kale, 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 plain yogurt
20 - 2 tablespoons olive oil
21 - 1 small garlic clove
22 - 1/2 teaspoon kosher salt
23 - 2 tablespoons water, as needed to thin
→ Assembly
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 the minced garlic and diced red bell pepper to the skillet. Cook for an additional 2 to 3 minutes, then stir in the 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 fresh lime juice over the mixture, 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, salt, and water. Blend until completely smooth and creamy, adding more water as needed to reach a drizzleable consistency. Taste and adjust seasoning as desired.
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 warmed tortilla with the smoky black bean and kale mixture. Drizzle generously with the creamy green sauce. Garnish with additional chopped cilantro and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The smoky paprika and cumin layer makes canned black beans taste like they simmered all day.
- That green sauce alone is worth making, and you will want to put it on everything by tomorrow.
02 -
- Do not skip rinsing the canned beans, because that starchy liquid will make the filling gummy and dull.
- Add the kale in handfuls if your pan seems crowded, and it will wilt down faster than you expect.
03 -
- Char the tortillas directly over a gas flame with tongs for a smoky edge that matches the filling.
- Make double the green sauce and use the extra as a salad dressing the next day.