Kidney Bean and Kale Tacos
April 20, 2020Recipe courtesy of Sher Castellano, blogger at With Food + Love and EatUsaBeans.com.
Ready for a quick, healthy, simple dish? These kidney bean and kale tacos are a delicious choice for a fast, nutritious meal. And during this time of COVID, when grocery shopping has become a feat, you’ll likely find most of these ingredients already in your pantry! Plus, feel good about choosing a dish that uses a key player in sustainable food production — beans!
Ingredients
- 3 tablespoons olive oil
- 1 ½ tablespoons garlic, minced
- 4 cups kale, finely shredded
- 2 cups kidney beans
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon fine sea salt
- 1/2 cup filtered water
- 8 corn tortillas
- red onions (to garnish)
Directions
- 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 the beans, chili powder, cumin, coriander, salt and water. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.
- To serve: add the taco mixture to the tortillas and top with onion, cilantro, avocado and hot sauce or salsa.