Smoky Black Bean Tacos (Printable)
Smoky spiced black beans with sautéed kale in corn tortillas, topped with a creamy avocado-herb green sauce.
# What You’ll 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 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 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 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 to thin
→ Assembly
25 - 8 small corn tortillas
26 - 1/2 cup red cabbage, thinly sliced
27 - 1/4 cup red onion, diced
28 - Fresh cilantro, for garnish
29 - Lime wedges, for serving
# How To Make It:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté for 2 to 3 minutes until softened. Add the minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper, cooking for 30 seconds until fragrant. Stir in the drained black beans and lime juice, then cook for 5 to 7 minutes, stirring occasionally, until heated through and the flavors meld. Use the back of a spoon to partially mash some beans for 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, and remove from heat.
03 - Combine the avocado, cilantro, parsley, mayonnaise, Greek yogurt, lime juice, seeded 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 evenly among the warmed tortillas. Top each with sautéed kale, thinly 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 creamy green sauce alone is worth making this recipe and you will want to put it on everything from rice bowls to toast.
- Everything comes together in about 35 minutes with mostly pantry staples and one blender.
02 -
- Do not skip mashing some of the beans because that creaminess is what holds everything together inside the taco.
- The green sauce thickens as it sits in the fridge so stir in a splash of water before using leftover sauce the next day.
03 -
- Taste the green sauce before you commit to the salt level because the jalapeño and lime juice can vary wildly in intensity depending on the produce.
- A pinch of smoked paprika in the green sauce ties the whole taco together by echoing the flavor in the beans.