Black Bean + Kale Tacos with Pepita Cilantro Salsa (Vegan, GF)

taco03.jpg
taco04.jpg
taco05.jpg
taco01.jpg

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.

Serves 8.

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

pinch salt

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. 

 

Cam's Black Bean + Tomatillo Soup

This is a good one.  I wasn't sure about the tomatillos when Cam was explaining his idea for the soup but they really add a beautiful bright flavor.  

Tomatillos look like little green tomatoes that you'll find in papery/dried leaf like husks.  Peel those off and discard along with any stems. Cotija cheese is a salty, hard cow's milk cheese from Mexico.  You can grate it or just crumble it with your hands - you'll notice it crumbles into little rice sized bits.  

Serves 8.

Black Bean + Tomatillo Soup

1 lb dried black beans

1 large white onion, diced

3 cloves garlic, minced

1 tablespoon cumin

2 quarts water

1 jalapeno, quartered

2 bay leaves

cilantro, leaves chopped and stems separated and reserved

1 lb tomatillos, husks removed, quartered

2 ears corn, husks removed

2 tablespoons cotija cheese

lime juice

salt + pepper

Pick through beans, discarding anything that is not a bean.  Place in bowl and cover with 3 inches of water.  Let soak overnight.  

In a large pot over medium low heat, warm olive oil.  Add onions and sweat until soft, about 8 minutes.  Add garlic, cook 2 minutes.  

Wrap jalapeño, bay leaves and cilantro stems in cheese cloth, secure with kitchen string. 

Drain beans of soaking liquid.  Add beans, jalapeño sachet, cumin and 2 quarts of water to the onions.  Bring to a boil, reduce to a simmer.  Simmer until beans are soft, about 2 hours. 

While soup is simmering, heat oven to 350.  Arrange tomatillos in oven safe dish, sprinkle with salt and pepper, drizzle with olive oil.  Roast until soft, 15 minutes.  Remove from oven and puree smooth.   

Grill corn until slightly blackened.  Cut kernels from cob, discard cob.  Toss with cotija cheese, chopped cilantro leaves and lime juice.  Season with salt and pepper.   

Remove sachet from beans.  Puree about 1/3 of soup.  Stir tomatillo puree and pureed 1/3 into soup.  Adjust seasoning.  Top with corn garnish.