Smoky Black Bean Tacos (Print)
Smoky spiced black beans and sautéed kale in warm tortillas, drizzled with a creamy avocado-cilantro green sauce.
# What You Need:
→ Smoky Black Beans
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and freshly ground black pepper, to taste
09 - Juice of 1 lime
→ Sautéed Kale
10 - 1 tablespoon olive oil
11 - 5 oz kale (about 6 cups), stems removed, leaves roughly chopped
12 - 1/4 teaspoon salt
13 - 1/8 teaspoon black pepper
14 - 2 teaspoons fresh lime juice
→ Creamy Green Sauce
15 - 1 ripe avocado
16 - 1 cup fresh cilantro leaves, packed
17 - 1/2 cup fresh parsley leaves
18 - 1 jalapeño pepper, seeded and chopped
19 - 2 cloves garlic
20 - 3 tablespoons fresh lime juice
21 - 1/4 cup plain plant-based yogurt
22 - 2 tablespoons olive oil
23 - 1/2 teaspoon salt
24 - 2–3 tablespoons water, as needed to thin
→ Assembly
25 - 8 corn or flour tortillas (gluten-free if preferred)
26 - Fresh cilantro leaves, for garnish
27 - Lime wedges
28 - Optional: sliced radishes, thinly sliced red onion
# How to Make:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté until translucent, 2 to 3 minutes. Stir in the minced garlic, smoked paprika, ground cumin, and chili powder; cook for 1 minute until fragrant. Add the drained black beans, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the mixture has slightly thickened. Finish with a squeeze of fresh lime juice, adjust seasoning to taste, and keep warm.
02 - In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped kale along with salt and black pepper. Toss frequently and cook for 3 to 5 minutes until the leaves are wilted and tender. Drizzle with lime juice, give one final stir, and remove from heat.
03 - Place the avocado, cilantro, parsley, seeded jalapeño, garlic, lime juice, plant-based yogurt, olive oil, salt, and 2 tablespoons of water into a blender or food processor. Blend until completely smooth, adding additional water 1 tablespoon at a time until the sauce reaches a creamy, pourable consistency. Taste and adjust the salt as needed.
04 - Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side until soft and pliable. Stack and wrap the warmed tortillas in a clean kitchen towel to retain heat.
05 - Spread a generous spoonful of smoky black beans down the center of each warm tortilla. Top with sautéed kale and drizzle generously with the creamy green sauce. Garnish with fresh cilantro leaves, sliced radishes, and thinly sliced red onion as desired. Serve immediately with extra lime wedges on the side.
# Expert Advice:
01 -
- The creamy green sauce alone is worth making this dish, and you will want to put it on everything from rice to roasted potatoes.
- It comes together in forty minutes with mostly pantry staples, which makes it a reliable weeknight hero.
- Everyone at the table can customize their own tacos, so picky eaters and adventurous ones leave equally happy.
02 -
- Do not skip draining and rinsing the canned beans, because the liquid they sit in will make your filling soupy instead of thick and concentrated.
- The green sauce thickens as it sits in the fridge, so stir in a splash of water before using leftovers to bring it back to the right consistency.
03 -
- Toast your spices in the dry skillet for thirty seconds before adding the beans, because this one extra step wakes up flavors that otherwise stay sleepy and flat.
- Make a double batch of the green sauce and keep it in a jar in the fridge, because you will find yourself reaching for it on eggs, sandwiches, and grain bowls all week long.