Smoky Black Bean Kale Tacos (Printable)
Plant-based tacos with smoky black beans, sautéed kale, and creamy avocado-cilantro green sauce.
# 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 cloves garlic, minced
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and freshly ground black pepper, to taste
09 - Juice of 1 lime
→ Sautéed Kale
10 - 1 tablespoon olive oil
11 - 5 oz kale (about 6 cups), stems removed, leaves roughly chopped
12 - 1/4 teaspoon salt
13 - 1/8 teaspoon black pepper
14 - 2 teaspoons fresh lime juice
→ Creamy Green Sauce
15 - 1 ripe avocado
16 - 1 cup fresh cilantro leaves, packed
17 - 1/2 cup fresh parsley leaves
18 - 1 jalapeño pepper, seeded and chopped
19 - 2 cloves garlic
20 - 3 tablespoons fresh lime juice
21 - 1/4 cup plain plant-based yogurt
22 - 2 tablespoons olive oil
23 - 1/2 teaspoon salt
24 - 2 to 3 tablespoons water, as needed to thin
→ Assembly
25 - 8 corn or gluten-free tortillas
26 - Fresh cilantro leaves, for garnish
27 - Lime wedges
28 - Sliced radishes (optional)
29 - Thinly sliced red onion (optional)
# How To Cook:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté until translucent, 2 to 3 minutes. Stir in the minced garlic, smoked paprika, ground cumin, and chili powder; cook for 1 minute until fragrant. Add the drained black beans, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the mixture has slightly thickened. Finish with a squeeze of fresh lime juice, adjust seasoning to taste, and keep warm.
02 - In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped kale, season with salt and black pepper, and toss frequently until wilted and tender, 3 to 5 minutes. Drizzle with lime juice, give one final stir, and remove from heat.
03 - Combine the avocado, cilantro, parsley, jalapeño, garlic, lime juice, plant-based yogurt, olive oil, salt, and 2 tablespoons of water in a blender or food processor. Blend until completely smooth, adding additional water 1 tablespoon at a time to reach a creamy, pourable consistency. Taste and adjust salt as needed.
04 - Heat each tortilla in a dry skillet for about 30 seconds per side until soft and pliable. Stack and wrap the warmed tortillas in a clean kitchen towel to retain heat.
05 - Spread a generous spoonful of smoky black beans down the center of each warm tortilla. Top with sautéed kale and drizzle liberally with the creamy green sauce. Garnish with fresh cilantro leaves, sliced radishes, and thinly sliced red onion as desired. Serve immediately with extra lime wedges on the side.
# Expert Tips:
01 -
- The green sauce alone is worth making the entire recipe and you will want to put it on everything from toast to roasted potatoes.
- It comes together in forty minutes with mostly pantry staples and one blender.
02 -
- Do not skip the step of warming tortillas in a dry pan because cold tortillas crack and fall apart the moment you try to fold them.
- The green sauce thickens as it sits in the fridge so whisk in a splash of water before using leftovers.
03 -
- Press plastic wrap directly onto the surface of leftover green sauce to prevent oxidation and it will stay bright green for three days.
- Taste the beans before adding lime juice because the acid amplifies salt, and you may need less than you think.