Black Bean and Kale Tacos

Thought you didn’t like kale? Well, these Black Bean and Kale Tacos might change your mind… Vegetarian or vegan tacos that are delicious, easy and quick, with tons of veggies. 

Tacos are one of my favorite foods. They’re easy to make, fun to eat, really versatile, and very few weirdos people don’t love tacos. Tacos are one of those things that are good for you but don’t taste super healthy. They can be as simple or as complicated as you like. They can be as common or as random as you like.

But my favorite part of tacos {besides how tasty they are} is that you can squeeze tons of veggies in there without anyone feeling they’re being punished by eating diety food.

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Take these Black Bean and Kale Tacos for example. They are packed – I mean packed – with veggies!

At first, I was a little leery of the amount of kale… it was like 10 cups. I’m not a huge fan of kale. I much prefer spinach for my leafy green veggie. Any who, I used kale and it was delicious!

I suggest chopping the kale into small pieces because they can be a little much if they’re bigger {like I did mine unfortunately}. Also, you might want to cook the veggies in batches and then stir them all together at the end. Or just use a really large skillet.

As for serving, I used queso fresco which is a part-skim Mexican cheese and is usually next to the refrigerated tortillas, cream cheese, and the like. Mozzarella or feta cheese would also work well.

I always make my own tortillas because I already have the ingredients needed {masa harina and water} in my kitchen, and they are much healthier than most store bought {which usually have preservatives or something in them}.

But if you’re not in the mood, then just look for corn tortillas that have only corn flour, lime, and maybe salt.

One more thing… to make these extra quick, start by chopping your onion. While it’s sautéing, you can get the kale ready {should take about 5 minutes}. That way, you’re spending only 20 minutes for this whole recipe. Quick meal for the win!

Black Bean and Kale Tacos

Thought you didn't like kale? Well, these Black Bean and Kale Tacos might change your mind... Vegetarian or vegan tacos that are delicious, easy and quick, with tons of veggies. 

Print Rate

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 4 servings

Author: Meme

Ingredients

• 1 TBSP olive oil or butter
• 1 large onion diced
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/8 tsp cayenne pepper optional
• 1 bunch kale stems removed & chopped {about 10 cups}
• 1/4 cup water
• 15 ounce black beans rinsed & drained
• 2 TBSP lemon juice fresh
• 8 small corn tortillas
• 4 oz queso fresco or feta cheese, optional
• 1 avocado diced

Instructions

• Heat oil or butter over medium-high heat in a really large skillet. Add onion and saute for 5 minutes. Stir in garlic, cumin, salt, red pepper flakes, and cayenne pepper. Saute for 1 minute.
• Stir in kale and saute for 2 minutes; add water and stir well. Once kale has slightly wilted but is still bright green {about 2 minutes}, add black beans.
• Cook for 2-3 minutes until heated through. Remove from heat and stir in lemon juice.
• Serve in corn tortillas with cheese and avocado. Enjoy!

Notes

*Skip the cheese for a vegan dish
*Based off this recipe from Serious Eats

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

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