If it’s Mexican night and you’ve grown tired of the standard ground beef tacos fare, try something a bit more healthy out for size. These amazingly nutritious Blackbean & Kale Tacos are ideal for a girls’ night in.
- 2 tablespoons lard
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 head kale, washed, and tough stems removed, and roughly chopped
- 15 ounces cooked black beans
- 4 ounces queso cotija (or other crumbly Mexican cheese)
- 1 avocado, peeled, pitted, and cubed
- 2 to 3 pickled jalapenos, chopped
- Hot sauce
- 8 to 10 corn tortillas
- Salt and pepper
Melt the lard inside a large skillet that’s been set over a medium heat. Add in your onion and cook it for around 5 minutes, or until it becomes translucent and soft. Next, add in your garlic and cumin, then cook it for about another minute.
Add in the kale to the hot skillet. Toss kale to coat inside the fat, then cover it and cook for a couple of minutes. Remove top and stir, then keep an eye on kale. If it is still tough, add in a tablespoon of the water, recover, then cook it for about another 2 minutes.
Add in the beans, and cook them until they are warm, then season with the salt and pepper.
Meanwhile, warm up tortillas on a separate skillet that’s been set over a medium-high heat, which will take about 5-10 minutes per side.
Place some of your kale and bean mixture on your tortilla. Top it off with cheese, the pickled jalapeños, cubed avocado, and a bit of hot sauce, then season with pepper and salt to taste.
Photo: Kale & Cocoa