Ready in less than 20 minutes, these tacos are the perfect weeknight meal.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Ingredients
tablespoons olive oil
3clovesgarlicsliced
4cupslacinato kaleribboned
2cupskidney beans {see notes}
1tablespoonchili powder
1/4teaspooncumin
1/4teaspooncoriander
1/4teaspoonsea salt
1/2cupfiltered water
8corn tortillas
1avocadosliced
raw onionsto garnish
fresh cilantroto garnish
h0t sauce or salsaoptional
Instructions
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.
Notes
Any beans will work in this recipe. I also like using pinto and cannelini.