Smoky Black Bean Kale Tacos (Printable)
Smoky spiced black beans and sautéed kale in warm tortillas, drizzled 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 kosher 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 kosher salt
14 - 1 tablespoon fresh 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 (vegan or regular)
19 - 1/4 cup plain Greek yogurt or dairy-free yogurt
20 - 2 tablespoons fresh lime juice
21 - 1 jalapeño pepper, seeded
22 - 1 garlic clove
23 - 1/4 teaspoon kosher salt
24 - 2–4 tablespoons water, as needed for consistency
→ Taco Assembly
25 - 8 small corn tortillas (gluten-free certified if needed)
26 - 1/2 cup red cabbage, thinly shredded
27 - 1/4 cup red onion, finely diced
28 - Fresh cilantro sprigs, for garnish
29 - Lime wedges, for serving
# Directions:
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 and translucent. Add the minced garlic, smoked paprika, ground cumin, chili powder, kosher salt, and a generous pinch of black pepper. Stir and cook for 30 seconds until the spices become fragrant. Fold in the drained black beans and lime juice, cooking for 5 to 7 minutes while stirring occasionally. Use the back of a spoon to partially mash some of the beans, creating a thick, textured filling.
02 - In a separate medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped kale leaves and sauté for 2 to 3 minutes, tossing frequently, until wilted but still bright green. Season with kosher salt and a splash of lime or lemon juice. Toss to coat evenly and remove from heat immediately.
03 - Combine the avocado, cilantro leaves, parsley leaves, mayonnaise, yogurt, lime juice, seeded jalapeño, garlic clove, kosher salt, and 2 tablespoons of water in a blender or food processor. Blend on high until completely smooth and creamy. Add additional water, 1 tablespoon at a time, until the sauce reaches a drizzling consistency. Taste and adjust seasoning as needed.
04 - Heat a dry skillet over medium heat. Warm each corn tortilla for 10 to 20 seconds per side until pliable and lightly toasted. Stack and cover with a clean towel to keep warm.
05 - Divide the smoky black bean filling evenly among the warmed tortillas. Layer each taco with sautéed kale, shredded red cabbage, and diced red onion. Drizzle generously with the creamy green sauce. Garnish with fresh cilantro sprigs and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The creamy green sauce alone is worth making this entire recipe, and it doubles as a dip or salad dressing the next day.
- Everything comes together in about 35 minutes with mostly pantry staples you probably already have.
02 -
- Mashing some of the beans is what turns the filling from dry and crumbly into something that holds together in the tortilla, so do not skip that step.
- The green sauce thickens as it sits in the fridge, so loosen it with a splash of water or lime juice when you revisit leftovers the next day.
03 -
- Let the bean mixture sit off the heat for two minutes before serving so the sauce thickens and coats every bean instead of running out of the taco.
- Use an avocado that yields slightly to pressure but is not mushy, because brown stringy avocado will turn your beautiful green sauce gray and bitter.