Description
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!
Ingredients
Units
Scale
Smoky Beans and Greens
- 1 tablespoon olive oil
- 2–3 cups shredded kale (no stems, please)
- one 14-ounce can black beans, drained and rinsed
- 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
Instructions
- Make the aji verde: Blend aji verde sauce ingredients together until smooth.
- 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.
- 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
