You are here

Black Bean and Kale Tacos

Black Bean and Kale Tacos


  • 1 tablespoon olive oil or butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 bunch kale, stems removed and chopped (about 10 cups)
  • 1/4 cup water
  • 1 15 ounce can reduced-sodium black beans, well rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 8 corn tortillas
  • 4 ounces queso fresco or feta cheese (optional)
  • 1 avocado, diced


  1. Heat oil or butter over medium-high heat in a really large skillet. Add onion and saute for 5 minutes. Stir in garlic, cumin, salt, red pepper flakes, and cayenne pepper. Saute for 1 minute.
  2. Stir in kale and saute for 2 minutes; add water and stir well. Once kale has slightly wilted but is still bright green {about 2 minutes}, add black beans. Cook for 2-3 minutes until heated through. Remove from heat and stir in lemon juice.
  3. Serve in corn tortillas with cheese and avocado.


  • Recipe by Meme Inge, R.D.N., owner of Living Well Kitchen.

Nutrition Information

Per serving: 429 kcal cal., 19 g fat (6 g sat. fat), 54 g carb., 15 g fiber, 4 g sugar, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment