Beans and Greens Tacos
Loaded with protein- and fiber-rich beans and nutritious kale, these vegetarian tacos are both a healthy and quick option for a meatless meal. You can add more heft to this dish by topping each taco with a generous dollop of guacamole. Leftover beans and greens are delicious topped with a fried egg for breakfast or dinner the next day.
- 2 Tbs. olive oil
- 1 red onion, halved and cut into 1/4-inch (6-mm) slices
- Kosher salt and freshly ground pepper
- 2 garlic cloves, minced
- 10 oz. (315 g) baby kale or stemmed and chopped regular kale
- 1 can (15 oz./470 g) pinto beans, rinsed and drained
- 1/3 cup (3 fl. oz./80 ml) low-sodium vegetable broth
- Juice of 1 lime
- 8 multigrain, corn or flour tortillas, warmed
- 3/4 cup (4 oz./125 g) crumbled cotija cheese
- 1/4 cup (1/3 oz./10 g) loosely packed fresh cilantro leaves
- 3/4 cup (6 oz./185 g) Mexican crema or sour cream (optional)
In a large fry pan over medium-high heat, warm the olive oil. Add the onion and season with salt and pepper. Cook, stirring often, until tender and translucent, about 15 minutes. Add the garlic and sauté just until soft, about 1 minute.
Add the kale and toss several times to coat with the oil. Add the beans and broth and cook, stirring often, until the kale is wilted and the beans are warmed through, about 4 minutes. Stir in the lime juice and season with salt and pepper.
To assemble, fill the tortillas with the beans and greens mixture. Top with the cotija and cilantro. Serve immediately, passing the crema at the table. Serves 4.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen 2014)