Ready in less than 20 minutes, these tacos are the perfect weeknight meal.
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.
Any beans will work in this recipe. I also like using pinto and cannelini.