Kale and black bean tacos with roasted-red-pepper salsa
Gluten-Free, Vegetarian, Soy-Free
Kale and black beans are two of the most nutritious things you can put in a taco. Chef Justine deepens their flavor with lightly caramelized onions and her custom taco seasoning, which includes subtly spicy ground anchos and Oaktown Spice Shop’s chocolatey mole poblano blend.
- 1 yellow onion
- 1 bunch kale
- 1 cup black beans
- Taco seasoning (ancho chile powder - ground annatto - mole poblano spice blend - garlic powder)
- 5 ounces roasted red peppers
- Fresh cilantro
- 1 lime
- 6 Mi Rancho 100% corn tortillas
- 3 ounces queso fresco
- 2 tablespoons roasted pumpkin seeds
Prep the kale-black bean filling
- Peel and coarsely chop the onion.
- Strip the kale leaves from the stems; coarsely chop the leaves.
- Rinse the black beans.
Cook the filling
Add the kale and ½ cup water. Bring to a boil, reduce to a vigorous simmer, and cook until the kale starts to wilt and most of the liquid has evaporated, 3 to 4 minutes. Fold in the black beans and cook until warmed through, about 1 minute. Season to taste with salt and pepper. While the onion and kale cook, prepare the salsa.
Make the salsa
- Chop the peppers into ¼-inch pieces.
- Finely chop the cilantro.
- Cut the lime in half; juice half and cut half into wedges.
Warm the tortillas
Calories: 720, Protein: 19 g, Total Fat: 38 g, Monounsaturated Fat: 17.5 g, Polyunsaturated Fat: 8 g, Saturated Fat: 5 g, Cholesterol: 15 mg, Sodium: 730 mg, Carbohydrates 79 g, Fiber: 12 g, Added Sugar: 0 g.