Smoky Black Bean Kale Tacos (Printable)

Smoky seasoned black beans and kale tucked into warm tortillas, topped with a creamy avocado-herb green sauce.

# What You’ll Need:

→ Smoky Black Bean & Kale Filling

01 - 1 tablespoon olive oil
02 - 1 small red onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cumin
07 - ½ teaspoon chili powder
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 2 cups kale, tough stems removed, leaves chopped
12 - Juice of 1 lime

→ Creamy Green Sauce

13 - 1 ripe avocado
14 - ½ cup fresh cilantro leaves
15 - ¼ cup fresh parsley leaves
16 - 2 green onions, chopped
17 - ½ jalapeño, seeded
18 - Juice of 1 lime
19 - ⅓ cup Greek yogurt or plant-based yogurt
20 - 2 tablespoons olive oil
21 - 1 small garlic clove
22 - ½ teaspoon salt
23 - 2 tablespoons water, as needed to thin

→ For Assembling

24 - 8 small corn or flour tortillas
25 - Extra chopped cilantro, for garnish
26 - Lime wedges

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic and diced red bell pepper to the skillet. Cook for another 2 to 3 minutes. Stir in smoked paprika, ground cumin, chili powder, black pepper, and salt, toasting the spices for about 30 seconds until fragrant.
03 - Add the drained black beans and chopped kale to the skillet. Sauté, stirring occasionally, for 4 to 5 minutes until the kale is wilted and the beans are heated through. Squeeze fresh lime juice over the mixture, toss to combine, and remove from heat.
04 - In a food processor or blender, combine the avocado, cilantro, parsley, green onions, jalapeño, lime juice, yogurt, olive oil, garlic clove, salt, and water. Blend until completely smooth and creamy, adding more water as needed to reach a drizzleable sauce consistency. Taste and adjust seasoning.
05 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 350°F oven for 5 to 7 minutes until pliable.
06 - Fill each warm tortilla with the smoky black bean and kale mixture. Drizzle generously with the creamy green sauce. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The smoky paprika and cumin combination creates a depth that makes you forget these are vegetarian tacos.
  • The green sauce is so versatile you will want to put it on everything from eggs to grain bowls.
02 -
  • Do not skip draining and rinsing the black beans, the canned liquid will make your filling taste flat and metallic.
  • The green sauce thickens as it sits in the fridge, so stir in a splash of water before using leftovers.
03 -
  • Toast your spices in the dry skillet for about 30 seconds before adding the beans to intensify their flavor dramatically.
  • Char the tortillas directly over a gas flame for about 15 seconds per side using tongs for that authentic smoky blistered edge.

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