Wednesday, May 12, 2010

Kale and Black Bean Tacos

 Lighter than classic taco fillings, black beans and kale are a great alternative taco filling that is packed with nutritional benefits. This dish requires little time and stove prep which makes it optimal for the summer evenings when the last thing you want to do is stand over the stove. I'd like to thank Kevin J. as I was inspired to write this post after hearing about his kale burritos.


Kale and Black Bean Tacos

makes 10-12 tacos

2 tablespoons extra virgin olive oil
1 small onion, chopped
2 cloves of garlic, minced or pressed
1-2 tsp red chili flakes
1 tsp cumin
kosher salt
2 small bunches of kale, destemmed and torn into 1 inch pieces
1 15 ounce can of black beans, drained and rinsed

small tortillas
grated cheese
diced tomatoes
sour cream
hot sauce or salsa
limes, quartered

-Heat olive oil in a large skillet over medium heat and add the onion, garlic, chili flakes, and cumin. Sautée until the onions soften, about 2 minutes.
-Add the kale, toss with the onion mixture, and season with kosher salt. Cover and cook, stirring occasionally, until kale is tender, about 6 minutes. When kale is almost ready, stir in the black beans and cook until the beans are heated through.
-Pour the kale mixture into a large bowl and serve with your favorite taco additions.


  1. I originally hated kale. "Lettuce hope it does not replace lettuce", I told myself. But these kale and black bean tacos made a believer out of me -- they're delicious, and an excellent meat-free alternative. Pick your salsa to choose your level of spiciness!

  2. These take just about 5 minutes more prep time than mine, but were super good - cumin is a good touch. I picked up some queso seco on he way home for some legit cheese. I'd add some baked sweet potato if I were going to scale these up to burritos.

  3. these are amazing! delicious with mango pineapple salsa and so quick.