Description
These Smoky Beans and Greens Tacos with Aji Verde are a quick and flavorful vegetarian meal perfect for a weeknight dinner. Featuring sautéed kale and black beans seasoned with smoky paprika and cumin, nestled in warm corn tortillas and topped with a zesty Aji Verde sauce, these tacos offer a delicious and healthy twist on traditional Mexican flavors.
Ingredients
Scale
Beans and Greens Filling
- 1 can black beans, drained and rinsed (about 15 oz)
- 2 cups kale, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Taco Assembly
- 6 corn tortillas
- 1/4 cup Aji Verde sauce
Instructions
- Heat Olive Oil: In a skillet over medium heat, warm the olive oil until it shimmers, preparing the pan for sautéing.
- Sauté Kale: Add the chopped kale to the skillet and sauté for about 3-5 minutes, stirring occasionally, until the kale is wilted and tender.
- Add Beans and Spices: Stir in the drained black beans, smoked paprika, and ground cumin to the kale. Mix well to combine and ensure the spices coat the beans and greens evenly.
- Cook Mixture: Continue cooking the mixture for another 5 minutes, stirring occasionally, until everything is heated through and flavors meld together.
- Warm Tortillas: In another skillet, warm the corn tortillas one at a time over medium heat for about 30 seconds to 1 minute per side until pliable and lightly toasted.
- Assemble Tacos: Fill each warmed tortilla with a generous amount of the smoky bean and kale mixture, then top with a spoonful of Aji Verde sauce for a fresh, tangy finish.
Notes
- Use fresh kale for best texture; remove tough stems before chopping.
- For a spicier kick, add a pinch of cayenne pepper or jalapeño to the bean mixture.
- Aji Verde sauce can be homemade or store-bought; it adds brightness and a creamy texture.
- Warm tortillas gently to prevent them from cracking when folded.
- These tacos are great for meal prep and can be stored separately for up to 2 days.
