This is an incredibly fast and delicious meal. Plus, it’ll use up kale, cilantro, jalapeno, and garlic from your share.
I used the premade enchilada sauce recommended by Pinch of Yum. It was very flavourful but I also found it quite salty, so I think I’ll make my own next time, this recipe says it only takes 5 minutes.
It's hard to say that I like most about this recipe. The filling is flavourful, the corn gives a wonderful texture, and the green Aji Verde sauce is bright, fresh and punchy. It all comes together perfectly for a satisfying summer taco.
Smoky Beans and Greens
1 tablespoon olive oil
2–3 cups shredded kale (stems removed)
one 14-ounce can black beans
1 cup enchilada sauce
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 or feta (optional)
1 jalapeno 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 if not using cheese)
Taco Extras
tortillas
fresh sweet corn, cut off the cob
anything else you like on your tacos
Make the aji verde:
Blend aji verde sauce ingredients together until smooth.
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. Turn down heat to medium. Add beans, enchilada sauce, and chipotle. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.
Serve:
Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce.
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