Smoky Beans and Greens Tacos

• portions: 14 small tacos
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

For the Beans and Greens:

• 1 Tbsp olive oil

• 3-4 cups shredded kale (no stems if possible, they stay tough and stringy)

• 1 15-oz can black beans, drained and rinsed

• 1 15-oz can corn, drained and rinsed (or fresh off the cob)

• 1 cup enchilada sauce (~10-oz can)

• 1 chipotle pepper, minced (or a sprinkle of ground dried chipotle spice)

• salt to taste

• Optional: few strips bacon or pork, chopped

For the Aji Verde

• 2 Tbsp olive oil

• 1/2 cup mayonnaise

• 5 oz queso fresco (optional)

• 1 jalapeño pepper, with seeds and ribs to keep it spicy (remove for a mild version)

• 1 bunch cilantro

• 2 cloves garlic

• Juice of 1 lime

• Pinch of salt (to taste)

For the Tacos:

• 14 corn tortillas

• Few handfuls spinach

Instructions

1. In a blender or food processor, blend aji verde sauce ingredients together until smooth.

2. Heat the olive oil in a skillet over medium-high heat. Add kale; sauté for 3-4 minutes until soft. Add beans, corn, enchilada sauce, and chipotle. Season with salt. Simmer a few more minutes.

3. Fill each tortilla with a bit of spinach leaves, beans and greens, and a heavy drizzle of aji verde sauce.

Notes

From Rachel:

For an extra umph of salty and savory, add a few strips of turkey bacon or chopped pork to the beans and greens. Prior to step 2 of the directions, first chop the meat and heat in a skillet until cooked through. Then resume the directions in the same skillet.

These aren't the prettiest on completion, and are messy to eat, but they are really fast and pack some great flavor.

Nutrition

• Calories: 520
• Lipides Totaux: 32.9 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 11.6 mg
• Sodium: 1422.1 mg
• Glucides Totaux: 47 g
• Fibres Diététiques: 12.1 g
• Sucres Totaux: 5.5 g
• Protéines: 11.2 g