February 2, 2015 8

Beans Greens Tacos

Naturally gluten-free and vegan, beans greens tacos.
Beans Greens Tacos with Cilantro + Onion + Avocado + Lime | Beans greens tacos topped with cilantro, onion, avocado and extra lime. A weeknight taco dinner that comes together in less than twenty minutes. Naturally gluten-free and vegan.

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.

Spent a bunch of time hanging and doing some productive things.

I talked heirloom seeds and gardening for hours with the lovely husband and wife duo from SeedGeeks. I’m going to be using their seeds in my garden this spring. And I can’t wait.

Chris and I grabbed some beers with a new friend. And we thrifted and antiqued and found some new great stuff for our home. Then on Sunday we threw an impromptu Super Bowl party for our Philly friends who also live in St. Louis. Small world, right? Things are really starting to take shape over here in St. Louis. I think it’ll be a pretty decent new place to live.

Now, let’s talk about kale. And these beans greens tacos. Some might think kale is a fad and its time in the spotlight is coming to an end. And I say, maybe those people just don’t like kale? Or 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 kind of kale I’ve had it.But for me, kale is a total mainstay.

Especially the much more palatable lacinato variety. When you give it some love and massage it well – yes you really do need to massage your kale if you’re eating it raw, both to improve its texture and 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 actually think this hearty green has the versatility and gumption to prove its longevity in the kitchen. And today I’m excited to be sharing that kale love over on Food52 with an article I wrote for you called 1 Bunch of Lacinato Kale, 5 meals. Go check it out!

These beans greens tacos are 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 loving 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 twenty minutes of time. And they’re naturally gluten-free and vegan.

Beans Greens Tacos with Cilantro + Onion + Avocado + Lime | Beans greens tacos topped with cilantro, onion, avocado and extra lime. A weeknight taco dinner that comes together in less than twenty minutes. Naturally gluten-free and vegan.

Beans Greens Tacos with Cilantro + Onion + Avocado + Lime | Beans greens tacos topped with cilantro, onion, avocado and extra lime. A weeknight taco dinner that comes together in less than twenty minutes. Naturally gluten-free and vegan.

Beans Greens Tacos with Cilantro + Onion + Avocado + Lime | Beans greens tacos topped with cilantro, onion, avocado and extra lime. A weeknight taco dinner that comes together in less than twenty minutes. Naturally gluten-free and vegan.

Beans Greens Tacos with Cilantro + Onion + Avocado + Lime | Beans greens tacos topped with cilantro, onion, avocado and extra lime. A weeknight taco dinner that comes together in less than twenty minutes. Naturally gluten-free and vegan.

Beans Greens Tacos

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 mins
Serves 4

Ready in less than 20 minutes, these tacos are the perfect weeknight meal.

Ingredients

  •  tablespoons olive oil
  • 3 cloves garlic, sliced
  • 4 cups lacinato kale, ribboned 
  • 2 cups kidney beans {see notes} 
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon sea salt
  • 1/2 cup filtered water
  • 8 corn tortillas
  • 1 avocado, sliced
  • raw onions, to garnish
  • fresh cilantro, to garnish
  • h0t sauce or salsa, optional 

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 the beans, chili powder, cumin, coriander, salt and water. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.

To serve: add the taco mixture to the tortillas and top with onion, cilantro, avocado and hot sauce or salsa. 

Recipe Notes

Any beans will work in this recipe. I also like using pinto and cannelini.

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8 Responses to "Beans 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, xx.

  3. Reply

    cynthia

    February 3, 2015 at 1:14 PM

    So 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

    February 3, 2015 at 1:52 PM

    Two words: avocado yumminess. I’m happy that you’re settling into St. Louis, and props on the Food52 feature!

  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

    stephanie

    July 26, 2016 at 3:52 PM

    Tacos are my number one, and I didn’t think I would enjoy a meatless one too much but oh my, these were so good! Thank you for the recipe.

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