Smoky Beans & Greens Tacos with Aji Verde
Ingredients
- 1 tablespoon 1 tablespoon olive oil
- 23 23 shredded kale – (no stems, please)
- 14 black beans one -ounce can , drained and rinsed
- 1 1 enchilada sauce (I like this one)
- 1 chipotle pepper , minced (or a sprinkle of ground dried chipotle spice)
- salt to taste
- 2 tablespoons2 tablespoons 2 tablespoons2 tablespoons
- 1/2 cup1/2 cup 1/2 cup1/2 cup
- 3 ounces3 ounces 3 ounces3 ounces of (optional)
- 1 jalapeño pepper , with seeds and ribs to keep it spicy (remove for a mild version)
- 11 bunch
- 22 garlic cloves
- 1 juice of
- pinch of (to taste)
- 8 corn tortillas
- 1 1/2 1 1/2 fresh sweet corn , cut off the cob (frozen corn works too – just sauté in a hot pan for a few minutes or cook in microwave)
- anything else you like on your tacos
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Instructions
- 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. 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.
- 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. Mwah. So good.
Source
Original recipe: View Original