Description
These Smoky Beans and Greens Tacos with Aji Verde are a quick, flavorful vegetarian meal perfect for busy weeknights. Sautéed kale and seasoned black beans come together with smoky paprika and cumin, wrapped in warm corn tortillas and topped with a zesty aji verde sauce for a fresh kick.
Ingredients
Scale
For the Beans and Greens
- 1 can black beans, drained and rinsed
- 2 cups kale, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
For the Tacos
- 6 corn tortillas
- 1/4 cup aji verde sauce
Instructions
- Heat Olive Oil: In a skillet, heat 1 tablespoon of olive oil over medium heat until shimmering to prepare for sautéing the greens.
- Sauté Kale: Add 2 cups of chopped kale to the skillet and cook, stirring occasionally, until the kale is wilted and tender, about 3-5 minutes.
- Add Beans and Spices: Stir in the drained and rinsed black beans along with 1 teaspoon smoked paprika and 1/2 teaspoon cumin, mixing thoroughly to combine all flavors.
- Cook Mixture: Continue cooking the kale and bean mixture for 3-4 minutes until it is heated through and fragrant with spices.
- Warm Tortillas: In another skillet, warm the 6 corn tortillas for about 30 seconds on each side until pliable and slightly toasted.
- Assemble Tacos: Fill each warmed tortilla with a generous scoop of the smoky bean and kale mixture, then drizzle or dollop with 1/4 cup of aji verde sauce to finish.
Notes
- You can substitute kale with spinach or Swiss chard as per your preference.
- For a gluten-free meal, ensure the corn tortillas are certified gluten-free.
- Adjust the amount of aji verde sauce depending on your spice tolerance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
