Description
Smoky Beans and Greens Tacos with Aji Verde are a quick and flavorful vegetarian taco recipe featuring sautéed kale and black beans seasoned with smoked paprika and cumin. These vibrant tacos are topped with a tangy aji verde sauce for a perfect mix of smoky, fresh, and spicy flavors, ideal for a healthy weeknight meal.
Ingredients
Scale
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
Tacos
- 6 corn tortillas
- 1/4 cup aji verde sauce
Instructions
- Heat Olive Oil: In a skillet, warm olive oil over medium heat to prepare for sautéing the greens.
- Sauté Kale: Add the chopped kale to the skillet and cook, stirring occasionally, until the kale is wilted and tender.
- Add Beans and Spices: Stir in the drained black beans, smoked paprika, and cumin, combining all ingredients evenly.
- Cook Mixture: Continue cooking the bean and kale mixture until it is heated through, allowing the flavors to meld, about 3-5 minutes.
- Warm Tortillas: In a separate skillet, warm the corn tortillas over medium heat until they are pliable and slightly toasted.
- Assemble Tacos: Fill each warmed tortilla with a portion of the bean and kale mixture, then top with a drizzle of aji verde sauce for a bright, spicy finish.
Notes
- For extra protein, add some crumbled queso fresco or a dollop of sour cream.
- Use baby kale for a more tender texture.
- Aji verde sauce can be store-bought or homemade for added freshness.
- Serve with lime wedges to add a squeeze of citrus on top.
- To make it vegan, ensure the aji verde sauce contains no dairy.
