February 2, 2015 9

Classic Beans and Greens Tacos

Classic Beans + Greens Tacos | @withfoodandlove
 
This past week was so great. It was the best seven consecutive days I’ve had in a real long time. I took some time off from blogging and emerged myself in some fun and lazy and productive stuffs. I went on a coffee date with my new friend Lulu — local plug for all my STL friends, Lulu’s is plant-based heaven, go there! And I talked heirloom seeds and gardening for hours with the lovely husband + wife duo from SeedGeeks. We’ve got a super rad and exciting collaborative venture happening this spring, stay tuned for more on that.

Chris and I grabbed local beers {and ciders + wine} with a new friend and then woke up feeling less than stellar. Apparently I really need to instill a solid three-drink max rule. We lazily thrifted and antiqued {we scored a beautiful new bookcase/shelf, dresser + print} the day away. And then we ate healthy-ish hangover food and finished unpacking the last few boxes in the dining room that I’ve been tripping over. Then on Sunday we threw an impromptu Super Bowl party for our Philly friends who also live in St. Louis. They moved here months before us and now we all live in the same neighborhood again, which was entirely unplanned. So weird, I know. And small world, right?

Things are really starting to take shape over here in St. Louis. I think it’ll be a swell new place to live.

Classic Beans + Greens Tacos | @withfoodandlove
 
Classic Beans + Greens Tacos | @withfoodandlove
 
Classic Beans + Greens Tacos | @withfoodandlove
 
Now, let’s talk about kale. Some may say that kale is just a fad and its time in the spotlight is coming to an end. And I say, maybe those people just don’t like kale? Maybe they’ve only eaten shitty kale salads. Because I’ve had shitty kale salads, and I would hate kale too if that’s the only I’ve had it. I’m not sure, but one thing I know is that kale for me is a total mainstay. Especially the much more palatable Lacinato variety. And, when you give it some love and massage it well {yes, you do need to massage your kale if you’re eating it raw to improve its texture + break down the cellulose structure of plant, making it easier for your body to digest it}… And, when you finely shred it for a more pleasant mouth feel… And, when you properly season it and cook it… Kale is magical.

I heart kale so much, for me it’s definitely not a fad. I actually think this hearty green has the versatility and gumption to prove its longevity in the kitchen. And today I’m stoked to be demonstrating that over on Food52 with an article I wrote for you called 1 Bunch of Lacinato Kale, 5 meals – please go check it out!

This Classic Beans and Greens Taco recipe is my go-to dinner jam. I started making these tacos a few years ago when Chris and I were transitioning into a plant-powered lifestyle {they’re an awesome alternative to a ground meat style taco} and we’ve been obsessed with them ever since. We literally make them at least once a week. This recipe has saved my ass countless nights when I don’t have a lot of time to cook a healthy meal. I recommend this dish as a go-to for all my clients. This recipe doesn’t involve any fancy creams or sauces or cooking methods. Just some high-quality spices, a beautiful bunch of lacinato kale and 20 minutes. Also they’re naturally gluten-free and vegan, double win!

Classic Beans + Greens Tacos | @withfoodandlove
 
Classic Beans + Greens Tacos | @withfoodandlove
 
Classic Beans and Greens Tacos {print me!}

Notes: these tacos serve 2 – 4 people and take less than 20 minutes to throw together, enjoy!

Taco Ingredients:

  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 4 cups lacinato kale, ribboned
  • 2 cups kidney, black, or pinto beans
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon sea salt + more to taste

Taco Fixins:

  • 6 – 8 soft corn tortillas
  • 1/2 cup raw onions, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • a few dashes of your favorite hot sauce

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, cilantro, avocado and hot sauce to serve.

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9 Responses to "Classic Beans and Greens Tacos"

  1. Reply

    Jessie Snyder | Faring Well

    February 2, 2015 at 6:59 PM

    So glad to hear St. Louis is growing on you! Way to take a week off, I’m so happy for you, it sounds like it really helped – plus, time with the hubs and away from the computer screen is always a win in my opinion. These tacos look super yummy and I love your whole kale collection over at Food52!

  2. Reply

    Jodi

    February 3, 2015 at 3:01 AM

    Congratulations on your post over at Food52, Sherrie! Love lacinato kale! I grew a few bunches in my garden this summer and there is just nothing better! I’m totally with you, kale is here to stay. Slow days are sometimes exactly what the doctor ordered, happy to hear you are finding a coziness in your new home. Take care x

  3. Reply

    cynthia

    February 3, 2015 at 1:14 PM

    YAY! Sooso happy to hear that you’re settling in to St. Louis more!! I feel like that’s the best feeling, when a new place or situation starts feeling familiar. And oh my goodness, these tacos… They sound like everything I love. I’ve been putting kale in my chili recently and I’m obsessed with that chili powder + cumin spiciness with the kale! I can only imagine how delicious it is in these tacos. So excited to see the rest of your kale goodness on Food52!

  4. Reply

    Grace @ FoodFitnessFreshAir

    February 3, 2015 at 1:52 PM

    Two words: Avocado yumminess. Happy that you’re settling into St. Louis, and props on the Food52 landing!

  5. Reply

    Emily

    January 16, 2016 at 2:45 PM

    These are delicious, thanks for the pop of protein and veggies! I added tofu for extra yumminess.

    • Reply

      Sherrie

      January 17, 2016 at 3:58 PM

      You bet Emily! I’m so happy you like them. All the best, xx!

  6. Reply

    Alexandra Kaye

    February 18, 2016 at 9:19 AM

    So simple, but so delicious! I love when a vegetarian dish can stand alone without the idea, “This would be better with chicken.” The beans, avocado and kale were hearty enough to complete these tacos. Thanks for creating and sharing!

  7. Reply

    Little Cooking Tips

    March 10, 2016 at 3:47 AM

    Beautiful tacos Sherrie! We love bean tacos and we like to make our own taco shells as well:) The combo with avocado is amazing, isn’t it? Thank you for the yummy recipe!

  8. Reply

    stephanie

    July 26, 2016 at 3:52 PM

    Tacos are my #1, and I didn’t think I would enjoy a meatless one too much but oh my, these were SO good!

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