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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
- 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
- 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
- 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.
- 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.
- Add the taco mixture to the tortillas and go wild with your fixings; adding the onion, avocado, cilantro and hot sauce to serve.