Taco Ingredients:
3 tablespoons olive oil
3 garlic cloves, minced 4 cups lacinato kale, ribboned 2 cups cooked kidney, black, pinto or garbanzo beans 1 tablespoon chili powder 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon sea salt
Taco Fixings:
8 soft corn tortillas
1/2 cup raw onions, diced 1 avocado, sliced 1/4 cup fresh cilantro (or other fresh herbs), chopped dashes of your favorite hot sauce
Heat the olive oil in a pan over low heat. Toss in garlic and kale, and stir briefly. Cover the pan for about 3 minutes, or until the kale becomes bright green and wilted. Next add in your beans, spices,1/2 cup water, and sea salt. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling. Add the taco mixture to the tortillas and go wild with your fixings; adding the onion, avocado, cilantro and hot sauce to serve.
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