Kale and black bean tacos with roasted-red-pepper salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Kale and black bean tacos with roasted-red-pepper salsa

Kale and black bean tacos with roasted-red-pepper salsa

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 720 Calories/Serving

30 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Calories 720, Total Fat 38g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 730mg (32% DV), Total Carb. 12g (4% DV), Protein 19g
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


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

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion slices and season with salt. Cook, stirring occasionally, until translucent and starting to caramelize, 4 to 5 minutes. Stir in the taco seasoning and cook 1 minute longer.
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.
In a bowl, combine the roasted peppers, cilantro, lime juice, and 1 tablespoon oil. Stir well. Season to taste with salt.


Warm the tortillas

On the stovetop directly over a flame, or in a dry pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.


Transfer the tortillas to individual plates, spoon in the kale and black bean filling, and some of the salsa. Crumble the queso fresco on top. Garnish with the pumpkin seeds and lime wedges and serve with more salsa on the side.