Crispy Black Bean and Kale Tacos

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Who's ready for taco Tuesday with a twist?

We have never met a taco we didn’t like, and our new Crispy Black Bean and Kale Tacos that @somethingnutritious inspired are no exception! This recipe is packed with flavor and is the perfect option for vegetarians.

WOT sets this recipe apart: The irresistible crispiness that’s achieved by baking the stuffed tortilla shells in the oven.

And the best part, this nutrient packed meal comes together in just 30 minutes. It doesn’t get easier than that!

Crispy Black Bean and Kale Tacos

Servings Tacos

Ingredients

6 Soft tortillas corn or flour (6" size)
2 tbsp avocado oil
1 red or green bell pepper, diced
½ cup chopped onion
2 cups kale, washed and chopped
1 tsp smoked paprika
1 tsp chili powder
¼ tsp cayenne pepper (optional)
Salt and pepper to taste
1 15 oz can black beans, rinsed and drained
1 tbsp tomato paste
¼ cup water
Avocado Oil spray

Toppings

Green onion, sliced
Cilantro, chopped
Jalapeno, sliced
Sour cream
Salsas

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a skillet, add avocado oil and heat. Add the chopped onion and diced pepper. Cook until soft, about 3-4 minutes.
Add the chopped kale, smoked paprika, chili powder, cayenne (optional) salt, and pepper. Cook for 1 minute until the kale begins to soften.
Add the black beans, water, and tomato paste, and stir to combine. Cook for 5 minutes, stirring occasionally.
Add some of the mixtures to half of each tortilla shell, top with a small amount of the shredded cheese, fold over the tortilla, and gently press. Place the folded tortilla on the parchment-lined baking sheet. Repeat with remaining tortilla shells.
Lightly spray the tortillas with the avocado oil cooking spray and bake in the oven for 5-7 minutes or until lightly golden.
Top with the chopped cilantro, sliced green onions, and sliced jalapeno. Serve with sour cream or your favorite salsa.