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
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.