Classic Beans and Greens Tacos

January 28, 2015

Author Notes: I really love being in the kitchen -- it soothes every inch of my soul. My favorite thing to do after a long day is pour myself a glass of red wine, put on some tunes, zone out, and cook. But let's face it, some nights I don't have hours -- or even a half hour -- to cook, and these tacos have saved me countless times. Making them doesn't involve any fancy creams, sauces, or cooking methods. All it takes are some high-quality spices, a beautiful bunch of lacinato kale, and twenty minutes: First cook the kale, black beans, and spices in a pan with water until the moisture has evaporated, then add toppings to serve. These classic tacos are my standbys -- they also happen to be naturally gluten-free and vegan.Sherrie Castellano

Serves: 4

Ingredients

Taco Ingredients:

  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 4 cups lacinato kale, ribboned
  • 2 cups cooked kidney, black, pinto or garbanzo beans
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon sea salt

Taco Fixings:

  • 8 soft corn tortillas
  • 1/2 cup raw onions, diced
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • dashes of your favorite hot sauce
In This Recipe

Directions

  1. Heat the olive oil in a pan over low heat. Toss in garlic and kale, and stir briefly. Cover the pan for about 3 minutes, or until the kale becomes bright green and wilted.
  2. Next add in your beans, spices,1/2 cup water, and sea salt. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.
  3. Add the taco mixture to the tortillas and go wild with your fixings; adding the onion, avocado, cilantro and hot sauce to serve.

More Great Recipes:
Taco|Mexican|Avocado|Bean|Cilantro|Vegetable|Fall|Spring|Summer|Winter|Gluten-Free|Vegetarian

Reviews (8) Questions (0)

8 Reviews

Jennifer T. February 6, 2016
I know these comments are pretty old so im hoping for a response.... im planning on making these tomorrow but i have a question about coriander? When adding that am i adding the spice thats in the jar in the seasoning isle or am i adding cilantro?
 
KYLIE G. February 7, 2016
the jarred spice in the seasoning isle
 
Jennifer T. February 7, 2016
Thank you
 
Author Comment
Sherrie C. February 8, 2016
Yes, ground coriander spice!
 
KYLIE G. February 8, 2015
Do you use canned beans?
 
Author Comment
Sherrie C. February 8, 2015
Hi Kylie, you can use whatever beans you have available to you. Sometimes I use rinsed, organic, canned beans. And sometimes I use beans that I've made in a large batch at the beginning of the week.
 
Nomnomnom February 2, 2015
I do very much the same thing when we have taco night! Mine are usually also vegan—although once in a while, a little chipotle crema makes a fine addition. I discovered some time about a year ago, maybe more, that kale dressed with a simple vinaigrette is the best green to use in tacos. It holds up, stays crunchy, and the vinaigrette works with the beans and brightens up the whole thing. Delicious!
 
Author Comment
Sherrie C. February 3, 2015
Yes I totally agree - crema and creams and sauces are awesome additions, when you can find time. Kale on tacos all the way!! Enjoy :)