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Cavolo nero and black bean tacos
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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
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.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.