In The Kitchen: Kale and black bean tacos - WCAX.COM Local Vermont News, Weather and Sports-

In The Kitchen: Kale and black bean tacos

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Kale and black bean tacos

1 tablespoon olive, avocado or coconut oil
2 garlic cloves, finely minced or grated
1 small white onion, chopped
2 cups cooked black beans
1 cup of tomatoes
1 packet of taco seasoning 
1 cup filtered water
3 cups shredded Tuscan kale (curly kale, spinach, collard greens would also work)
Sea salt and coarse ground pepper to taste


Heat oil over a low flame in a medium sized sauté pan. Add the garlic and onions and cook for about 4-5 minutes or until translucent.
Now add in the black bean and let that heat for a few minuets.  Using a fork or spatula, mash the beans. Keep mashing the beans until your desired texture forms. Next add the tomatoes, half of the taco seasoning and half of the cup of water. Add in the remaining ½ cup of water and 3 cups of shredded kale. Stir well, cover and simmer on low for about 3 minutes. Lift the cover and the kale should be bright green and slightly wilted. Stir once more and remove from the heat. Serve with your favorite sides on top of chips or in tacos!

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