Cavolo nero and black bean tacos

Name: Cavolo nero and black bean tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cavolo nero, central ribs torn out; 2 tbsp olive oil; 1 clove/s garlic, finely chopped; ¾ tsp ground cumin; ¾ ground coriander; ½ smoked paprika; 1 pinch dried chilli flakes; 400 g tin black beans; 1 lime, juice of 1/2, 1/2 cut into wedges; 8 small corn tortillas (about 14cm diameter); 50 g feta cheese, crumbled; fresh coriander leaves and hot sauce, to serve

Quick and easy tacos which are on the table in 30 minutes for a mid-week dinner.

4 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat

Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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Ingredients

400g cavolo nero, central ribs torn out
2 tbsp olive oil
1 clove/s garlic, finely chopped
¾ tsp ground cumin
¾ ground coriander
½ smoked paprika
1 pinch dried chilli flakes
400g tin black beans
1 lime, juice of 1/2, 1/2 cut into wedges
8 small corn tortillas (about 14cm diameter)
50g feta cheese, crumbled
fresh coriander leaves and hot sauce, to serve

Method

Shred the cavolo nero leaves roughly. Put the oil in a large frying pan and add the garlic, cumin, coriander, paprika and chilli before putting over a low-medium heat. Cook, stirring, for 2 minutes, until the garlic begins to sizzle. Add the greens and stir-fry for 2 minutes more. Add the black beans and their liquid to the pan, crushing about half the beans with the back of a wooden spoon. Simmer, stirring, for 2 minutes until thick. Season and add the lime juice. Remove from the heat.
Cook the corn tortillas for 20-30 seconds on each side, either directly over a gas flame or in a hot, dry frying pan. They should be slightly charred, but still soft. Fill with the kale and bean mixture and top with crumbled feta. Serve with the lime wedges, a few coriander leaves and a drizzle of hot sauce, plus some soured cream, if liked.