Smoky Black Bean Tacos (Printable)
Smoky black beans and wilted kale in warm tortillas topped 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 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 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 salt
24 - 2 to 4 tablespoons water, as needed for consistency
→ Assembly
25 - 8 small corn tortillas (gluten-free certified if needed)
26 - 1/2 cup thinly sliced red cabbage
27 - 1/4 cup diced red onion
28 - Fresh cilantro leaves, 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. Add the minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 30 seconds until fragrant. Stir in the drained black beans and lime juice. Cook for 5 to 7 minutes, stirring occasionally, until heated through and the flavors meld. Mash a portion of the beans with the back of a spoon to create a thicker, creamier texture.
02 - Heat 1 tablespoon olive oil in a separate medium skillet over medium heat. Add the chopped kale and sauté for 2 to 3 minutes until wilted but still bright green. Season with salt and lime or lemon juice, toss to coat evenly, and remove from heat immediately.
03 - Combine the avocado, cilantro, parsley, mayonnaise, yogurt, lime juice, seeded jalapeño, garlic, salt, and 2 tablespoons water in a blender or food processor. Blend until smooth and creamy, adding more water 1 tablespoon at a time to reach a drizzling consistency. Taste and adjust seasoning as needed.
04 - Heat the corn tortillas in a dry skillet over medium heat for 10 to 20 seconds per side until pliable and lightly toasted.
05 - Divide the smoky black beans evenly among the warmed tortillas. Top each with sautéed kale, sliced red cabbage, and diced red onion. Drizzle generously with the creamy green sauce. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The creamy green sauce alone is reason enough to make these tacos, and it doubles as a dip or dressing for leftovers.
- Everything comes together in about 35 minutes using mostly pantry staples and whatever greens you have on hand.
02 -
- If you overcook the kale it will turn bitter and rubbery, so pull it from the heat the moment it wilts.
- The green sauce thickens as it sits in the fridge, so stir in a splash of water when you use leftovers.
03 -
- Mash roughly a third of the beans with the back of your spoon while cooking, and leave the rest whole for a texture that is both creamy and satisfying.
- Taste the sauce before you commit to the full amount of jalapeño, since their heat level can vary wildly depending on the pepper.