Smoky Black Bean Tacos (Printable)
Smoky spiced black beans and sautéed kale in warm tortillas, drizzled with a creamy avocado-cilantro sauce.
# What You Need:
→ Smoky Black Beans
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 small red onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1/2 tsp chili powder
08 - Salt and black pepper, to taste
09 - Juice of 1 lime
→ Sautéed Kale
10 - 1 tbsp olive oil
11 - 5 oz kale (about 6 cups), stems removed and leaves roughly chopped
12 - 1/4 tsp salt
13 - 1/8 tsp black pepper
14 - 2 tsp fresh lime juice
→ Creamy Green Sauce
15 - 1 ripe avocado
16 - 1 cup fresh cilantro leaves, packed
17 - 1/2 cup fresh parsley leaves
18 - 1 jalapeño pepper, seeded and chopped
19 - 2 cloves garlic
20 - 3 tbsp fresh lime juice
21 - 1/4 cup plain plant-based yogurt
22 - 2 tbsp olive oil
23 - 1/2 tsp salt
24 - 2 to 3 tbsp water, as needed to thin
→ Assembly
25 - 8 corn or gluten-free tortillas
26 - Fresh cilantro leaves, for garnish
27 - Lime wedges, for serving
28 - Optional: sliced radishes and thinly sliced red onion
# How To Make It:
01 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté until translucent, about 2 to 3 minutes. Add the minced garlic, smoked paprika, ground cumin, and chili powder; stir for 1 minute until fragrant. Fold in the drained black beans and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the mixture has slightly thickened. Finish with a squeeze of fresh lime juice, taste for seasoning, and set aside, keeping warm.
02 - In a separate skillet, heat 1 tbsp olive oil over medium heat. Add the chopped kale and season with salt and black pepper. Toss frequently and cook for 3 to 5 minutes until the leaves are wilted and tender. Drizzle with lime juice, give it a final stir, and remove from the heat.
03 - Place the avocado, cilantro, parsley, seeded jalapeño, garlic, lime juice, plant-based yogurt, olive oil, salt, and 2 tbsp of water into a blender or food processor. Blend until completely smooth, adding more water as needed to reach a pourable, creamy consistency. Taste and adjust the salt to your preference.
04 - Heat each tortilla in a dry skillet for about 30 seconds per side until soft and pliable. Wrap the warmed tortillas in a clean kitchen towel to keep them warm until ready to serve.
05 - Spread a generous spoonful of smoky black beans down the center of each warm tortilla. Top with sautéed kale and drizzle generously with the creamy green sauce. Garnish with fresh cilantro leaves, sliced radishes, and thin strips of red onion as desired. Serve immediately with extra lime wedges on the side.
# Expert Suggestions:
01 -
- The green sauce is shockingly versatile and will make you want to put it on everything from grain bowls to scrambled eggs
- These tacos prove that plant-based meals can be deeply satisfying without feeling like something is missing
- Everything comes together in about 40 minutes but tastes like you spent much longer on them
02 -
- Don't skip the step of blooming your spices in hot oil—that minute makes the difference between beans that taste seasoned and beans that taste deeply flavorful
- The sauce thickens as it sits, so if you make it ahead, stir in another splash of water before serving
- Warm tortillas are not optional here—cold corn tortillas crack and break, which completely ruins the taco experience
03 -
- Remove the kale stems before chopping—those tough bits never cook down properly and ruin the texture
- Taste your beans before adding the final lime juice, then add it gradually until the flavor pops
- If your sauce tastes flat, it probably needs more salt rather than more acid—avocado can be quite mellow