Description
Bold Smoky Beans & Greens Tacos with Zesty Aji Verde combine smoky spiced black beans and tender kale or collard greens wrapped in warm tortillas, topped with a vibrant, creamy cilantro-jalapeño sauce. This vegetarian Latin American dish is packed with flavor and nutritious ingredients, perfect for a satisfying yet healthy meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 4 cups chopped kale or collard greens, stems removed
- Juice of 1 lime
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- 1/4 cup chopped fresh cilantro for garnish
For the Zesty Aji Verde
- 1 cup packed fresh cilantro
- 1 small jalapeño, seeded and minced
- 1 garlic clove
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons water (or as needed for desired consistency)
Instructions
- Sauté Onion and Spices: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic, smoked paprika, cumin, and cayenne pepper and cook for another 1-2 minutes until fragrant.
- Cook Beans: Add the black beans to the skillet and cook for 3 minutes. Lightly mash some of the beans with the back of a spoon to create a creamy texture while leaving some whole for a varied bite.
- Wilt Greens: Toss in the chopped kale or collard greens and cook until wilted and tender, about 5-7 minutes. Squeeze lime juice over the mixture, season with salt and black pepper to taste, and stir well.
- Prepare Aji Verde Sauce: In a blender or food processor, combine cilantro, jalapeño, garlic, mayonnaise, lime juice, white vinegar, and salt. Blend while slowly streaming in olive oil until smooth. Add water as needed to thin the sauce to a drizzling consistency.
- Warm Tortillas: Warm the tortillas in a dry skillet over medium heat or wrapped in a damp towel in the microwave until pliable and hot.
- Assemble Tacos: Spoon the smoky beans and greens mixture onto each warm tortilla. Drizzle generously with the zesty Aji Verde sauce, garnish with additional chopped cilantro, and serve immediately.
Notes
- For a heartier taco, add sliced avocado or crumbled queso fresco.
- Substitute chickpeas or pinto beans to vary flavor and texture.
- The Aji Verde sauce can be made ahead and stored in the refrigerator for up to 3 days to deepen the flavors.
- Use gluten-free tortillas to keep this dish gluten-free.
- Adjust the heat level by increasing or decreasing the jalapeño in the sauce.
