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Cavolo nero and black bean tacos

Cavolo nero and black bean tacos

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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  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


1,802kJ/ 429kcals



Saturated Fat












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4 out of 5 stars1 rating