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
garlic cloves, minced
lacinato kale, ribboned
cooked kidney, black, pinto or garbanzo beans
soft corn tortillas
raw onions, diced
fresh cilantro, chopped
of your favorite hot sauce
In This Recipe
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.
Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie's recipes, stories and images can be found on her Saveur Blog Award nominated website With Food + Love. She is a contributor to the Midwest food publication FEAST Magazine and has created content for brands like Absolut, Better Homes and Gardens, Chobani, Driftless Magazine, Food52, LaCroix, Livestrong, Self, Shape, Urban Outfitters, Vegetarian Times and Wolf Gourmet amongst others.