Smoky Black Bean Kale Tacos (Printable version)
Smoky spiced black beans and wilted kale in corn tortillas topped with a creamy avocado-herb green sauce.
# Ingredient list:
→ 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 fresh 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 fresh 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 or dairy-free yogurt
20 - 2 tablespoons fresh lime juice
21 - 1 jalapeño pepper, seeded
22 - 1 garlic clove
23 - 1/4 teaspoon salt
24 - 2 to 4 tablespoons water, as needed for consistency
→ Taco 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
# Directions:
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. Stir in the garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 30 seconds until fragrant. Add the drained black beans and lime juice, then cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded. Mash a portion of the beans with the back of a spoon to create a thicker, creamier texture.
02 - Heat 1 tablespoon olive oil in a medium skillet 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, then remove from heat immediately.
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 1 tablespoon at a time until the sauce reaches a drizzling consistency. Taste and adjust seasoning as desired.
04 - Heat the corn tortillas in a dry skillet over medium heat for 10 to 20 seconds per side until pliable and lightly charred in spots.
05 - Divide the smoky black beans among the warmed tortillas. Layer with sautéed kale, sliced red cabbage, and diced red onion. Drizzle generously with the creamy green sauce. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- That creamy green sauce is the kind of thing you will want to put on everything from toast to rice bowls by Tuesday.
- The whole meal comes together in about half an hour with mostly pantry staples.
- Even confirmed carnivores have gone quiet after a bite, which is the highest compliment I know.
02 -
- Mashing only some of the beans is the trick that gives you both creaminess and bite, and skipping this step leaves you with something that feels more like soup than filling.
- The green sauce thickens as it sits in the fridge, so loosen it with a splash of water or lime juice when you use leftovers the next day.
- Corn tortillas break when cold, so always warm them right before assembling and never stack them without a paper towel between layers.
03 -
- Char the tortillas over an open gas flame with tongs for ten seconds per side instead of using a skillet, because the direct flame gives them a smoky edge that pairs perfectly with the beans.
- Make the green sauce first so the flavors have time to marry while you cook everything else.