Author Notes: I really love being in the kitchen — it soothes every inch of my soul. My favorite thing to do after a long day is pour myself a glass of red wine, put on some tunes, zone out, and cook. But let’s face it, some nights I don’t have hours — or even a half hour — to cook, and these tacos have saved me countless times. Making them doesn’t involve any fancy creams, sauces, or cooking methods. All it takes are some high-quality spices, a beautiful bunch of lacinato kale, and twenty minutes: First cook the kale, black beans, and spices in a pan with water until the moisture has evaporated, then add toppings to serve. These classic tacos are my standbys — they also happen to be naturally gluten-free and vegan. —Sherrie Castellano
Serves: 4
Ingredients
Taco Ingredients:
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3
tablespoons olive oil
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3
garlic cloves, minced
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4
cups lacinato kale, ribboned
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2
cups cooked kidney, black, pinto or garbanzo beans
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1
tablespoon chili powder
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1/4
teaspoon cumin
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1/4
teaspoon coriander
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1/4
teaspoon sea salt
Taco Fixings:
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8
soft corn tortillas
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1/2
cup raw onions, diced
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1
avocado, sliced
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1/4
cup fresh cilantro, chopped
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dashes of your favorite hot sauce
Directions
- Heat the olive oil in a pan over low heat. Toss in garlic and kale, and stir briefly. Cover the pan for about 3 minutes, or until the kale becomes bright green and wilted.
- Next add in your beans, spices,1/2 cup water, and sea salt. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.
- Add the taco mixture to the tortillas and go wild with your fixings; adding the onion, avocado, cilantro and hot sauce to serve.