Smoky Black Bean Kale Tacos (Printable)
Smoky black beans and sautéed kale topped with a creamy avocado-herb green sauce in warm corn tortillas.
# 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 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, to thin as needed
→ 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, cumin, chili powder, salt, and black pepper. Cook for 30 seconds until fragrant. Add the drained black beans and lime juice. Cook for 5 to 7 minutes, stirring occasionally, until heated through and flavors meld. Mash some beans with the back of a spoon for 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, 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 immediately with lime wedges.
# Expert Tips:
01 -
- The green sauce alone is worth making, and it doubles as a dip for everything from chips to roasted vegetables.
- Everything comes together in about half an hour with mostly pantry staples.
- Even devoted meat eaters have gone back for seconds at my table.
02 -
- Do not skip warming the tortillas, because cold corn tortillas crack and fall apart the moment you try to fold them.
- Taste the green sauce before you serve it, because avocados vary widely in richness and you may need more salt or lime than expected.
03 -
- Mash roughly a third of the beans and leave the rest whole, because that mixture of creamy and firm textures is what makes every bite interesting.
- Make the green sauce first so the flavors have time to mingle while you cook everything else.