Black Bean and Kale Tacos

 

Ingredients:

• 8 small flour tortillas
• 50g (1.5oz) feta, crumbled
• 5-10 cherry tomatoes
• A handful of sliced fresh cilantro/coriander
• 1 can of black beans (don't drain them)
• 2 cloves of garlic, crushed
• 2 tsp oregano
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 75g (2oz) of roughly chopped kale
• Juice of 1 small lime

Preparation:

1. First, you will get the beans cooking. In a small saucepan, saute the garlic cloves in olive oil until softened. Add all of the spices and mix into the oil and garlic for just a minute or so until toasted and fragrant, before pouring the beans in their liquid into the pan. Season to taste, and allow to simmer for about 20 minutes while you get everything else ready. Stir regularly to make sure it doesn't stick to the bottom, and to help it break up.

2. Set the table and get all of your other toppings prepared and your tortilla warmed before you make the kale topping. You want the kale to get to the table as quickly as possible once it's cooked so that it doesn't sit out for too long and wilt.
3. Once you're ready to start the kale, take the beans off the heat and let them sit, covered.
4. Cook the kale. In a large frying pan, heat some olive oil and saute the kale and garlic until the kale is bright green and softened but not soggy. Pour the lime juice into the pan and let it bubble for a few moments. You want the kale to absorb the lime juice a little bit, but you don't need it fully evaporated.
5. To assemble your tacos, add a spoonful of beans to a tortilla and top with a mound of kale, sprinkling of feta and cilantro, and a few cherry tomatoes.

https://www.happyveggiekitchen.com/black-bean-kale-tacos/