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Smoky Beans and Greens Tacos with Aji Verde

  • Author: Lindsay
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Three cheers for summertime eating! Smoky black beans, sautéed with kale and garlic and spices, tucked into charred corn tortillas, and topped with the best feisty, punchy green sauce – Aji Verde! 


Units Scale

Smoky Beans and Greens

  • 1 tablespoon olive oil
  • 23 cups shredded kale (no stems, please)
  • one 14-ounce can black beans
  • 1 cup enchilada sauce (I like this one)
  • 1 chipotle pepper, minced (or a sprinkle of ground dried chipotle spice)
  • salt to taste

Aji Verde

  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 3 ounces of queso fresco (optional)
  • 1 jalapeño pepper, with seeds and ribs to keep it spicy (remove for a mild version)
  • 1 bunch cilantro
  • 2 cloves garlic
  • juice of 1 lime
  • pinch of salt (to taste)

Taco Extras

  • 8 corn tortillas
  • 1 1/2 cups fresh sweet corn, cut off the cob (frozen corn works too – just sauté in a hot pan for a few minutes or cook in microwave)
  • anything else you like on your tacos


  1. Make the aji verde: Blend aji verde sauce ingredients together until smooth.
  2. Cook the beans and greens: Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.
  3. Serve: Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Tacos
  • Method: Stovetop
  • Cuisine: Peruvian-Inspired

Keywords: black bean tacos, taco recipe, vegetarian tacos