zoom Cavolo nero and black bean tacos
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    Cavolo nero and black bean tacos

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    Cavolo nero and black bean tacos

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

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

    Method

    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 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. 

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    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue

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