Smoky Black Bean Kale Tacos (Printable)
Smoky black beans and sautéed kale tucked into warm tortillas with a creamy avocado-cilantro green sauce.
# What You’ll 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
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 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
# How To Make It:
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 an additional 2 to 3 minutes, then stir in smoked paprika, ground cumin, chili powder, black pepper, and salt. Toast the spices for 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 clove, salt, and water. Blend until smooth and creamy, adding more water as needed to reach a pourable 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 10 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 chopped fresh cilantro and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- That green sauce is the kind of thing you will start putting on everything from rice to toast to your fingers when nobody is looking.
- Twenty minutes of real cooking delivers a meal that tastes like you spent hours layering flavors.
02 -
- Do not skip rinsing the black beans because that canned liquid will make your filling gummy and dull tasting.
- Let the smoked paprika toast in the hot oil for just a few seconds before adding the beans, because that brief moment transforms it from powder into something deep and complex.
03 -
- Toss a handful of pickled red onions on top for a bright acidic crunch that cuts through the richness of the avocado sauce.
- Taste the green sauce before you pour it on everything and adjust the salt and lime until it sings, because a flat sauce will drag the whole taco down with it.