Black Bean Kale Tacos
This colorful, plant-based taco recipe is delicious and hearty. It is a simple meal that comes together quickly but packs a punch of both flavor and nutrition. Get creative and sub winter squash for the sweet potato, try a different kind of bean or lentil, and add any seasonings that you like. If you’ve never liked kale before, these tacos may change your mind!
YIELD: 4 TACOS PREPPING TIME: 15 MIN TOTAL TIME: 25 MIN
4 cups kale, ribs and stems removed, torn into bite-sized pieces
1 tablespoon olive oil
1 tablespoon lime juice
1/2 tsp kosher salt
1 small sweet potato, cubed
3 tablespoons olive oil
1 cup cooked black beans
1 clove garlic, minced
1 tsp ground cumin
Salt and pepper to taste
2 tablespoons fresh lime juice
4 corn tortillas
Desired toppings: avocado, cheese, shredded cabbage, salsa, sour cream
In a large bowl, combine kale pieces, olive oil, lime juice, and salt. Using your hands, massage the oil and lime juice into the kale to soften it and infuse it with flavor. Set aside while you prepare the tacos.
Wash and chop the sweet potato.
Heat oil in a saucepan over medium heat.
Add the black beans, sweet potato, garlic, cumin, salt, and pepper.
Stirring often, cook until the potato is tender and starting to brown, about 8-10 minutes.
Add lime juice and adjust seasonings as needed.
Divide the sweet potato and black beans between the tortillas. Top with the lime infused kale and other desired toppings.
You can use any kind of potato or winter squash for this recipe.
Any kind of beans or lentils work for this recipe. Pinto beans, black beans, chickpeas, or green lentils are all great options.
Add chili powder, smoked paprika, or cayenne for more spice!