It might be a stretch to call these tacos – black bean kale tacos, but I didn’t know what else to call a tortilla filled with stuff and eaten folded, taco-style. It also might be a stretch to write a recipe for this, but since I eat this kind of meal fairly often, I thought it deserves a description. Basically, you cook up some vegetables — I’m partial to peppers, mushrooms, onions, garlic and carrots—add beans and spices and pile it on to a heated tortilla (cheese optional).
Recipe
Serves 2
2 t. olive oil
1 small onion, diced
1 garlic clove, minced
1 small carrot, diced
3 – 4 mushrooms, chopped
2 – 3 handfuls of greens (chopped kale, baby spinach…)
Spices to taste (I used cumin, coriander, chili powder, TJ’s smoke)
1 c. cooked black beans (or canned, rinsed)
1/2 cup shredded sharp cheddar (optional)
Possible toppings: Cilantro, avocado, plain yogurt or light sour cream
Instructions
Heat oil over medium heat in medium – large pan. Sautee onion, carrot and mushroom until they start to soften. Add spices, garlic, greens and beans until greens are wilted and beans are heated through. Meanwhile, top each tortilla with 2 T. of shredded cheese, and heat in an oven or toaster oven until the cheese is melted. Spoon filling into the tortillas, add topping and serve.
Nutrition facts
460 calories, 22 g protein, 7 g sat fat, 15 g fiber, 245 mg sodium, 295% vit A, 143% vitamin C, 37% calcium, 24% iron
* I didn’t actually measure how much cheese I used (or any of this), so if you want to lower the saturated fat and sodium, just use half as much cheese–or no cheese and add avocado for healthy fats.
Read more recipes:
Master cleanse lemonade recipe
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