Spicy Vegetarian Tacos

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Ingredients

Smoky Beans and Greens

  • 1 tablespoon olive oil
  • 2–3 cups shredded kale (no stems, please)
  • one 14-ounce can black beans
  • 1 cup enchilada sauce (I like this one)
  • 1 chipotle pepper, minced (or a sprinkle of ground dried chipotle spice)
  • salt to taste

Aji Verde

  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 3 ounces of queso fresco (optional)
  • 1 jalapeño pepper, with seeds and ribs to keep it spicy (remove for a mild version)
  • 1 bunch cilantro
  • 2 cloves garlic
  • juice of 1 lime
  • pinch of salt (to taste)

Taco Extras

  • tortillas
  • fresh sweet corn, cut off the cob
  • anything else you like on your tacos

Steps

  1. Make the aji verde: Blend aji verde sauce ingredients together until smooth.
  2. Cook the beans and greens: Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.
  3. Serve: Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy.

Source

Pinch Of Yum

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