Description
These Smoky Beans and Greens Tacos with Aji Verde are a quick and flavorful vegetarian meal, combining hearty black beans, nutritious kale, and a smoky spice blend, all wrapped in warm corn tortillas and topped with a zesty aji verde sauce. Perfect for a vibrant lunch or dinner that’s both satisfying and easy to prepare in under 30 minutes.
Ingredients
Scale
Bean and Greens Filling
- 1 can black beans, drained and rinsed (about 15 oz)
- 2 cups kale, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Tacos
- 6 corn tortillas
- 1/4 cup aji verde sauce
Instructions
- Heat the olive oil: Place a skillet over medium heat and add the olive oil, allowing it to warm up before adding other ingredients.
- Sauté the kale: Add the chopped kale to the skillet and cook, stirring occasionally, until the kale has wilted and softened, about 3-5 minutes.
- Add the beans and spices: Stir in the drained black beans, smoked paprika, and ground cumin, mixing well to evenly coat the beans and kale with the spices.
- Cook the filling: Continue to cook the mixture for another 3-4 minutes until the beans are heated through and the flavors meld together.
- Warm the tortillas: Heat another skillet over medium heat and warm each corn tortilla for about 20-30 seconds on each side until pliable and slightly toasted.
- Assemble the tacos: Fill each warmed tortilla with the smoky bean and kale mixture, then spoon a generous amount of aji verde sauce over the filling to finish the tacos.
Notes
- For extra protein, add some grilled chicken or tofu.
- Use spinach or Swiss chard if kale is not available.
- Aji verde can be substituted with salsa verde or a cilantro-lime crema for a different sauce option.
- Warm tortillas can be wrapped in a clean kitchen towel to keep them soft until serving.
- Adjust seasoning to taste, adding salt or lime juice for brightness if desired.
