Recipe: Kale and Black Bean Tacos

When it comes to weeknight dinners, I’m always on the hunt for quick, easy and healthy recipes. Bonus points if the recipe involves kale and/or avocado! These Kale and Black Bean Tacos (modified from Serious Eats) call for both and are suprisingly filling (courtesy of the black beans) and absolutely delicious. This simple recipe is now a weeknight go-to in our apartment.

Ingredients:

Vegetable oil or olive oil (enough to coat the pan)
1 small onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 head kale, washed, tough stems removed and roughly chopped
     *Note: You can also use a bag of pre-chopped kale to save time.
15 ounces cooked black beans
4 ounces cotija cheese (or other crumbly Mexican cheese)
1 avocado, peeled, pitted and cubed
2 to 3 pickled jalapenos, chopped (optional)
Hot sauce (optional)
Corn tortillas
Salt and pepper

To Make:

*Heat the oil in a pan on medium heat. Add the onion and cook for about five minutes, or until translucent and tender. Add the garlic and cumin and cook for another minute.

*Add the kale to the pan. Toss the kale to coat it with the mixture in the pan and then cover and cook for about two minutes. If the kale is still tough after two minutes, add a tablespoon of water, re-cover and cook for two more minutes.

*Add the beans and cook until warm. Season with salt and pepper to taste.

*Meanwhile, warm the tortillas in another pan over medium-high heat, about 5-10 seconds a side.

*Spoon some of the kale and bean mixture onto a tortilla. Top with a sprinkling of cheese, avocado and the pickled jalapenos and hot sauce, if you want. Season with salt and pepper to taste.