I love these vegan tacos! The beans give them extra oomph, and the cilantro, avocado and tomato give a fresh touch. And because they’re so easy to make they’re a great weekend meal, or a weekday fall-back meal.
Kale Tacos
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Serves
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2 |
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Prep time
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10 minutes |
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Cook time
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10 minutes |
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Total time
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20 minutes |
Ingredients
- 1 cup black beans (cooked)
- 1 cup kale (finely chopped)
- 1/4 clove garlic (crushed)
- 1/2 avocado (sliced)
- 8 Small tacos
- 1 cup onions (finely chopped)
- 1 cup tomatoes (finely chopped)
- 2 tablespoons cilantro (finely chopped)
- 1/2 lemon
- salt (as per taste)
Directions
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1.
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Season the black beans with salt and cumin powder and mash into a mush. |
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2.
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In a pan cook the kale and garlic together with 1 tablespoon of water, till they are wilted and soft, about 3-4 minutes. Set aside. |
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3.
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Toast the tacos on a skillet. Fold into half and stack on a plate till you have toasted them all. |
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4.
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Open the taco and spread 1 tablespoon of black bean on one half side of the taco, top with sautéed kale, avocado, onions, tomatoes, cilantro and lemon juice. Fold the taco and set aside. |
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5.
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Repeat for the rest of the tacos. Serve immediately. |
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