Description
Bold Smoky Beans & Greens Tacos with Zesty Aji Verde combine smoky seasoned black beans and tender kale wrapped in warm tortillas, topped with a vibrant, tangy cilantro-parsley sauce. Perfect for a flavorful, plant-based meal that’s both satisfying and nutritious.
Ingredients
Scale
Beans & Greens
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups chopped kale or Swiss chard, stems removed
- Juice of 1 lime
- Salt and pepper to taste
- 8 small corn or flour tortillas, warmed
- 1/4 cup chopped fresh cilantro for garnish
Zesty Aji Verde
- 1 cup packed fresh cilantro leaves
- 1/2 cup packed fresh parsley leaves
- 1 jalapeño, seeded and chopped
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon honey or agave
- Salt to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
- Add Spices and Garlic: Stir in minced garlic, smoked paprika, ground cumin, and cayenne pepper; cook for 1 minute until fragrant.
- Cook Beans and Greens: Add drained black beans and chopped kale to the skillet. Cook until the greens are wilted and beans are heated through, about 5 minutes.
- Season Mixture: Squeeze lime juice over the beans and greens, then season with salt and pepper to taste. Stir to combine.
- Prepare Aji Verde Sauce: In a blender or food processor, combine cilantro, parsley, jalapeño, garlic, lime juice, olive oil, white vinegar, honey or agave, and salt. Blend until smooth and bright green, adding water a tablespoon at a time as needed to achieve a pourable consistency.
- Assemble Tacos: Spoon the smoky bean and greens mixture into the warmed tortillas. Drizzle generously with the zesty aji verde sauce and garnish with fresh chopped cilantro.
- Serve: Serve the tacos immediately while warm for the best flavor and texture.
Notes
- Add toasted pumpkin seeds or chopped toasted walnuts to the bean mixture for a nuttier flavor.
- Substitute collard greens for kale or Swiss chard if preferred.
- For extra protein, crumble firm tofu or add shredded chicken to the beans.
- The aji verde sauce can be refrigerated for up to 3 days and is also delicious on salads or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
