Here's a healthy option to get your taco fix. Garlicky kale and cumin scented black beans in a soft corn tortilla. Cameron and I had these for lunch a few times last week and they were so good. I love it when I eat lunch and get a nice kick of energy. These will give you that.
The salsa almost didn't make it to the tacos because I ended up eating about half of it with some tortillas that I had over crisped to the point of making chips. If you eat it all or skip it altogether, feel free to substitute any jarred salsa. I'd recommend a bright tomatillo one.
Black Bean + Kale Tacos
olive oil, as needed
2 14oz tins black beans, rinsed
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon chile powder
s + p, to taste
10 cups of chopped kale, about 2 bunches
6-8 cloves garlic, minced
juice of one lemon
corn tortillas, about 16
Pepita Cilantro Salsa
1/2 cup pepitas (pumpkin seeds)
1/2 cup fresh cilantro leaves
1/4 cup water
1/4 cup olive oil
juice of one lime, about 3 tablespoons
pinch ground cumin
In a medium sauce pan, warm oil over medium heat. Stir in cumin, oregano and chile powder. Add black beans and two tablespoons of water. Cook, stirring occasionally until soft, about 15 minutes.
In a 12" saute pan, bring 1 cup water to a boil. Add kale, cover and cook 2 minutes. Strain. Return to stove over medium heat. Push steamed kale to on side of the pan. On the empty side, heat a splash of olive oil. Cook garlic in oil, stirring frequently. Do not brown, just cook to soften, about 1-2 minutes should do. Stir in the kale. Season with lemon juice, salt and pepper
To make the salsa: combine pepitas, cilantro, water, oil, lime juice, cumin and salt. Blend until smooth.
To assemble: spoon beans, kale and salsa onto toasted tortillas.
To store: keep beans, kale and tortillas separate, building as needed. When packing lunch, I scoop 1/3 cup beans and 1/2 cup kale into a container and top with salsa and pack 3 tortillas separately. At lunch time, I assemble the tacos just before eating so they don't get soggy.