zoom Cavolo nero and black bean tacos

    Save to your scrapbook

    Cavolo nero and black bean tacos

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Cavolo nero and black bean tacos

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

    Serves: 4


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    4 stars