Three cheers for summertime eating! Smoky black beans, sautéed with kale and garlic and spices, tucked into charred corn tortillas, and topped with the best feisty, punchy green sauce - Aji Verde! 

Smoky Beans and Greens Tacos with Aji Verde

olive oil

kale (no stems, please)

black beans

enchilada sauce (I like this one)

chipotle pepper,

salt

tablespoons olive oil

cup mayonnaise

ounces of queso fresco (optional)

pepper,

1 bunch cilantro

garlic

juice of 1 lime

of salt (to taste)

tortillas

sweet corn,

anything else you

Make the aji verde

Blend aji verde sauce ingredients together until smooth.

Make the aji verde: Blend aji verde sauce ingredients together until smooth.

Smoky Beans and Greens Tacos Step 1

Cook the beans and greens

 Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.

Cook the beans and greens: Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.

Smoky Beans and Greens Tacos Step 2

Serve

Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.

Serve: Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.

Smoky Beans and Greens Tacos Step 3

Tasty, super easy, and nutritious. I used a store-bought cilantro-lime ranch dressing instead of the sauce which made this super quick. I used canned corn but I expect it's even better with fresh corn.

I made this tonight &amp; it was superb! I used your enchilada sauce recipe, some chipotle powder, and our home grown kale! I’m so excited I have leftovers!

AMAZING! I wasn’t too sure about this recipe because I don’t like kale but it’s honestly so good! Highly recommend! Also several items are covered by WIC in our state, which is important for our family meals. Thank you!!

We enjoyed it!  The aji verde sauce is dang delicious.

Ok! I’ve been waiting two weeks to make this recipe (smoky beans and kale tacos) and did it tonight. And it was worth it. Though there are several moving parts that take a bit of work the final product was better than I had hoped, and I’d hoped a lot! Love the bit of smoky from the chipotle. The hard part was rubbing the kale :-). The flavors were great together and my wife, who doesn’t like cilantro (the soap thing) ate it and loved the tacos. We ate it all!  Leftover enchilada sauce for later in the week. Thanks for this one. It’s a keeper.

https://content.jwplatform.com/videos/g8MkZ1OY.mp4

Three cheers for summertime eating! Smoky black beans, sautéed with kale and garlic and spices, tucked into charred corn tortillas, and topped with the best feisty, punchy green sauce – Aji Verde! 

smoky beans and greens tacos with aji verde

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Lindsay

Ingredients

Instructions

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