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Smoky Kale & Black Bean Tacos
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These tacos have a rich, smoky filling and a flavorful aji verde sauce. Top with pickled onions, fresh corn, and local tomatoes for a delicious summer dinner!
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Taco Filling
  • 1 Tbsp. cooking oil
  • 2 cups kale, de-stemmed and shredded
  • 1 15 oz. can black beans, drained and rinsed
  • 1/2 cup enchilada sauce
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. smoked paprika
  • salt, to taste
Aji Verde Sauce
  • 2 Tbsp. olive oil
  • juice of one lime
  • 1/2 cup plain plant-based yogurt
  • 1 small jalepeño*
  • 1 small bunch of cilantro
  • 2 cloves garlic
  • a pinch of salt
  • La Perla corn tortillas
  • 1 ear fresh sweet corn, sliced off the cob
  • pickled red onions
  • other toppings, if desired: plant-based cheese, tomatoes, etc.
  • lime wedges, for garnish (optional)
  1. Put all sauce ingredients in a blender or food processor and blend until smooth. Store in the fridge until ready to use.
  2. Heat a tablespoon of oil in a skillet over medium-high heat. Add kale and sauté 1-2 minutes, then add beans, enchilada sauce, chipotle powder and smoked paprika. Season with salt to taste. Simmer 3-5 minutes, or until kale is tender and mixture has thickened and come together.
  3. Warm the tortillas under the broiler, on the grill, or give them a quick char on a gas stove burner.
  4. Fill tortillas with the beans and greens. Drizzle with aji verde sauce and top tacos with pickled onions, fresh corn, a squeeze of lime, and other toppings like fresh tomatoes or your favorite plant-based cheese, if desired. Enjoy!
Recipe Notes

Recipe adapted from

*For a spicy aji verde sauce, use the whole jalapeño with seeds. For a mild version, remove seeds before adding the pepper to the blender/food processor.

Learn how to make pickled onions here!


This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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