Get ready to meet your new weeknight favorite: Smoky Beans & Greens Tacos with Aji Verde. This dish delivers a hearty punch of earthy black beans, vibrant greens, and a swirl of tangy, herb-studded sauce, all wrapped in warm tortillas. Whether you’re a plant-based taco devotee or just looking to shake up your usual dinner routine, these tacos are the answer—simple, satisfying, and packed with flavors bold enough to steal the spotlight at any table!

Smoky Beans & Greens Tacos with Aji Verde Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Smoky Beans & Greens Tacos with Aji Verde is how the humble, everyday ingredients combine into something truly memorable. Every element—whether for the filling or that zesty green sauce—contributes its own splash of color, kick of heat, or herby freshness.

Olive oil: The foundation for sautéing, it adds richness and helps meld the flavors.
Onion (1 small, diced): Brings sweetness and body to the beans and greens mixture.
Garlic (2 cloves, minced): Punches up the savory notes and ties everything together.
Smoked paprika (1 tsp): Delivers that essential hint of smoky depth this recipe is all about.
Ground cumin (1/2 tsp): Adds warm, earthy flavor that plays so well with beans.
Chipotle chili powder (1/4 tsp, optional): Gives a smoldering, spicy heat if you like things bold.
Black beans (1 can, 15 oz, drained and rinsed): The creamy, protein-packed base of your filling.
Kale or Swiss chard (4 cups, chopped): Invites color, nutrition, and just the right amount of bite.
Vegetable broth or water (1/4 cup): Keeps things juicy and helps the greens cook evenly.
Salt and black pepper (to taste): Essential for seasoning the whole dish just right.
Corn or flour tortillas (8 small): The perfect carrier—choose your favorite or whatever’s on hand.
Sliced radishes and crumbled queso fresco (optional garnishes): For fresh crunch and a creamy finish on each taco.
Fresh cilantro leaves (1 cup): Aji Verde’s signature, this brings a citrusy lift to the sauce.
Fresh parsley leaves (1/2 cup): Adds subtle earthiness and balances the herbs in Aji Verde.
Jalapeño pepper (1, seeded): For a pleasant kick and garden-fresh flavor—in the Aji Verde.
Mayonnaise (1/4 cup): Creamy and smooth, it’s the secret to lush, silky sauce.
Plain Greek yogurt (1/4 cup): Adds tang and makes the sauce a bit lighter.
Lime juice (2 tbsp): Bright and zippy, it wakes up all the flavors in the sauce.
Garlic clove (1): Just a little goes a long way in the Aji Verde.
Olive oil (2 tbsp for the sauce): Richness for the Aji Verde, plus extra flavor.
Salt (to taste): Season your sauce like a pro!

How to Make Smoky Beans & Greens Tacos with Aji Verde

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Toss in your diced onion, letting it soften and sweeten for about 3-4 minutes. Once the onion turns translucent, stir in the minced garlic, smoked paprika, cumin, and chipotle chili powder (if you’re in the mood for some heat). You’ll know it’s ready when the spices become fragrant, promising rich, smoky flavor in every bite.

Step 2: Build the Filling

Pour in your drained black beans along with the chopped kale or Swiss chard. Add the vegetable broth or water to help the greens wilt and everything meld together. Let it all simmer gently for 5-7 minutes, stirring every so often. The goal: luscious, tender greens and perfectly seasoned beans that are completely irresistible. Season with salt and black pepper to taste.

Step 3: Make the Aji Verde

While your filling cooks, whip up the Aji Verde—possibly the best part of these Smoky Beans & Greens Tacos with Aji Verde! In a food processor, combine the cilantro, parsley, seeded jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, olive oil, and salt. Blend until the sauce is smooth and creamy, flecked with glorious green. Tweak the salt or lime juice if you want an extra pop.

Step 4: Warm the Tortillas

For the best tacos, warm your tortillas before assembling. A hot, dry skillet or an open flame does the trick. Just a minute or two on each side will make them soft, pliable, and ready to cradle those smoky beans and zesty greens.

Step 5: Assemble and Top

Spoon generous helpings of the beans and greens into each tortilla. Drizzle liberally with that freshly blended Aji Verde. For the perfect finishing touch, scatter on some sliced radishes and crumbled queso fresco (if you’re feeling fancy). Serve immediately and enjoy every glorious, messy bite!

How to Serve Smoky Beans & Greens Tacos with Aji Verde

Garnishes

Garnishing your Smoky Beans & Greens Tacos with Aji Verde is half the fun! Try a crisp handful of thinly sliced radishes for crunch, and a sprinkle of queso fresco for a creamy, salty kiss. A few extra cilantro leaves or a squeeze of lime make every taco pop.

Side Dishes

These tacos pair beautifully with simple sides. Think zesty corn salad, quick-pickled onions, or a mound of guacamole. If you want to go all out, a platter of roasted sweet potatoes or a bowl of smoky chipotle rice turns the meal into a real taco night feast.

Creative Ways to Present

Serving a crowd? Arrange your taco fillings, tortillas, and toppings on a big board for a DIY taco bar. For a fun twist, offer lettuce cups as a lighter, gluten-free shell or transform the filling into smoky nachos. The bright green Aji Verde also makes a killer dip for chips or veggies alongside the main event.

Make Ahead and Storage

Storing Leftovers

The bean and greens filling keeps beautifully in the fridge for up to 4 days. Cool it completely, then transfer to an airtight container. When you’re ready for round two, just reheat and spoon into fresh tortillas for a quick, satisfying meal.

Freezing

While the Aji Verde is best fresh, the beans and greens filling is freezer-friendly! Let it cool, then freeze in single-serve batches for up to 2 months. Thaw overnight in the fridge before reheating. For convenience, freeze tortillas separately and defrost together for taco night on demand.

Reheating

To reheat the beans and greens filling, simply warm it in a skillet over medium heat, stirring until heated through. If it looks dry, add a splash of water or broth. Avoid microwaving the Aji Verde; serve it cold, straight from the fridge for the best flavor and consistency.

FAQs

Can I make Smoky Beans & Greens Tacos with Aji Verde vegan?

Absolutely! Just swap out the mayo and Greek yogurt in the Aji Verde for your favorite plant-based alternatives. Dairy-free sour cream or vegan mayo will work wonderfully—no one will miss a thing!

How spicy are these tacos?

The heat level is totally customizable. Control the spice in your Smoky Beans & Greens Tacos with Aji Verde by adjusting the chipotle powder and jalapeño. Skip them for mild flavor, or leave in the jalapeño seeds (or add extra) for a bigger kick.

Can I use other greens besides kale or Swiss chard?

Definitely! Spinach is a great, milder alternative, while collard greens bring their own rustic charm. Just chop your chosen greens into bite-sized pieces so they blend seamlessly into the filling.

What can I substitute for black beans?

Pinto beans, cannellini beans, or even chickpeas will all work well here. Whatever you have on hand, just make sure to rinse and drain canned beans before adding them in.

Does the Aji Verde work as a dip or dressing?

Yes—it’s absolutely addictive as a dip for veggies, a drizzle over roasted potatoes, or even as a salad dressing. You might find yourself making double batches just for extra dipping!

Final Thoughts

If you’re ready to shake up dinner and treat yourself (or your friends) to something incredibly flavorful, don’t wait to try these Smoky Beans & Greens Tacos with Aji Verde. They’re easy to make, endlessly customizable, and certain to impress—go ahead, get cooking and savor every vibrant, saucy bite!

Smoky Beans & Greens Tacos with Aji Verde Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Smoky Beans & Greens Tacos with Aji Verde are a delicious vegetarian option that packs a flavorful punch. The hearty black beans and nutritious greens are seasoned with smoky spices and topped with a zesty Aji Verde sauce, all wrapped in warm tortillas. Perfect for a satisfying and healthy meal!

Ingredients

Scale

Main Filling:

1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chili powder (optional)
1 can (15 ounces) black beans drained and rinsed
4 cups chopped kale or Swiss chard
1/4 cup vegetable broth or water
Salt and black pepper to taste

For the Aji Verde:

1 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1 jalapeño pepper seeded
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons lime juice
1 garlic clove
2 tablespoons olive oil
Salt to taste

For Serving:

8 small corn or flour tortillas
Sliced radishes and crumbled queso fresco for garnish (optional)

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Instructions

Main Filling: Heat olive oil in a large skillet, sauté onion, add garlic, smoked paprika, cumin, and optional chipotle powder. Stir in black beans, greens, and vegetable broth. Cook until greens wilt.
Aji Verde: Blend cilantro, parsley, jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, olive oil, and salt until creamy.
Assembly: Warm tortillas, fill with bean and greens mixture. Drizzle with Aji Verde, top with radishes and queso fresco. Serve.