Kale and Black Bean Tacos


Serves 4/ Full-meal veggie tacos get a fresh, light look from bright green kale and kitchen staples, such as canned beans, frozen corn, and prepared salsa.

Ingredient tip: If you can't find queso cotija—a firm Mexican cheese—substitute crumbled feta or shredded Monterey Jack.

1 tablespoon olive oil

1 small red onion, halved and thinly sliced

3 cloves garlic, minced

1 teaspoon ground cumin

1 small head kale (about 51/2 ounces), tough stems removed, cut in large pieces

1 15-ounce can black beans, rinsed and drained

1 cup frozen corn kernels 2-4 ounces queso cotija, chopped

8 6-inch corn tortillas

1/4 cup prepared, low-sodium salsa, or more to taste

1 medium avocado, cubed (optional)

1. In a large skillet, heat olive oil on medium heat. Add onion and garlic; sprinkle with cumin, stir to mix, and sauté for 2 minutes. Add kale to skillet. Stir or turn with tongs to coat with oil. Cover and cook for 2 minutes, until just tender and bright green. Add beans and corn, and cook for 2 minutes longer to warm through. Add queso and stir to mix. Season with salt and pepper.

2. While kale mixture is cooking, warm tortillas in a microwave. Place two warm tortillas on each plate and divide kale mixture among them. Top with salsa and avocado, if desired.

PER SERVING: 361 cal, 27% fat cal, 11g fat, 3g sat fat, 15mg chol, 16g protein, 55g carb, 11g fiber, 357mg sodium

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