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Black bean & crispy kale tacos
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Serves: 2 - 3
1 red onion, thinly sliced
1 lime, juice
2 tbsp sunflower oil
2 bay leaves
½ tsp cumin seeds
4 cloves garlic, finely chopped
1½ tsp chipotle paste
400g can black beans, drained
½ x 25g pack coriander, roughly chopped, plus extra to serve
250g Essential Kale, rinsed, dried and any tough stalks discarded
1½ tsp Cooks’ Ingredients Barbacoa Seasoning, plus extra to serve
4-6 Gran Luchito Mexican Soft Tacos
2 tbsp soured cream, to serve
Feta or Cheddar, to serve (optional)
Sliced jalapeño, to serve (optional)
1. Preheat the oven to 180°C, gas mark 4. Toss the onion with the lime juice and a little salt. Set aside.
2. Heat 1 tbsp sunflower oil in a frying pan, add the bay leaves, cumin and garlic. Fry gently until the garlic is soft. Stir in the chipotle paste and black beans, then add 150ml water, season and simmer gently for
15-20 minutes. Stir through most of the coriander.
3. In a bowl, toss the kale with the remaining oil and the barbacoa seasoning, spread over 2 baking trays, then roast for 10-15 minutes, tossing half way through, until crisp. Remove and sprinkle with a little more of the seasoning mix.
4. Toast the tacos in a dry frying pan for 30 seconds or so on each side until burnished. Keep warm, while the remainder are cooked. Serve the tacos topped with beans, kale, soured cream, some of the limey onions and a little extra coriander, plus any optional toppings, if liked.
Typical values per serving:
Vegetarian (for 2, without cheese)
This recipe was first published in September 2021.