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.
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
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.