Hi friends, my name is Sherrie, the girl behind With Food + Love. I’m a Certified Holistic Health Coach loving life out on the east coast. You can find all sorts of plant-empowered, real food recipes and health + wellness tips + treasures on my blog. I am beyond honored to be a contributor here on Potluck. A big warm thank you to the beautifully talented Kiersten of Oh My Veggies for inviting me into your cherished space.
I’m always trying to find creative ways to get more green leafy vegetables into my clients’ + blog readers’ diets, thus, Beans and Greens Tacos were born. I have a similar recipe on my blog, Black Bean + Guacamole Tacos and it is a staple in my household. I’ve revved it up, added in some beautifully shredded greens and voila the perfect vegetarian taco (in this case vegan) is born.
Tacos truly are one of my all-time favorite foods ever! These Beans and Greens Tacos are super simple, nutrient dense, yet amazingly satisfying. Beans are a great plant-based power packed protein substitute for vegans and vegetarians alike. The texture of these tacos rivals that of any ground meat taco.
- 1 tablespoon olive, avocado or coconut oil
- 2 garlic cloves, finely minced or grated
- 1 small white onion, chopped
- 2 cups cooked black beans
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- 1 cup filtered water
- 3 cups shredded Tuscan kale (curly kale, spinach, collard greens would also work)
- Sea salt and coarse ground pepper to taste
- 8 hard or soft shell corn tortillas (be sure to buy organic if you avoid GMO ingredients)
- Additional toppings: chopped onions and fresh tomatoes, cilantro, fresh lime juice, diced black olives, cheese, and guacamole (recipe below)
- Heat oil over a low flame in a medium sized sauté pan. Add the garlic and onions and cook for about 4-5 minutes or until translucent.
- Now add in the black beans, chili powder, paprika, cumin, salt, pepper and ½ cup of filtered water. Turn up the heat to medium and bring the beans to a simmer. Using a fork or spatula, mash the beans. Keep mashing the beans until your desired texture forms.
- Add in the remaining ½ cup of water and 3 cups of shredded kale. Stir well, cover and simmer on low for about 3 minutes. Lift the cover and the kale should be bright green and slightly wilted. Stir once more and remove from the heat.
- Assemble your tacos by layering the beans and greens with fresh guac and any additional toppings of your choice. Like them spicy? Go ahead and dash on your favorite gluten-free hot sauce!
- 1 large ripe avocado
- ¼ cup white onion, finely chopped
- ¼ cup tomato, diced
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- Sea salt and coarse ground pepper to taste
- Guac is so easy to prepare! Toss all of the ingredients in a mixing bowl and hand-mash until smooth. Depending on how smooth you like your guacamole, mash a little or mash a lot.
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I can’t stop making these tacos! So delicious, for dinner or even breakfast…anytime of the day really. Nice job Sherrie!
I’m so happy you like these! I know, it’s such a great way to sneak even more green veggies into your life 🙂
I am so thrilled to see this recipe, I am allergic to guac but gonna try this w/o. I am always looking for a veggi alternative to things and this looks amazing! I honestly always feel left to a salad which is nothing special when I fix Mexican and this is something I think my daughter might even try….thanks for the recipe and I’d love it if u have a cookbook online or something, I’m new to the meatless cooking, allergic to soy and so many health stipulations so really getting creative but not sure I’m doing it right,
Valleri it makes my heart sing knowing that you’ve found a recipe your whole family can enjoy. This dish is pumped with veggie protein and free of fillers and all soy meat alternatives, that’s the key to meatless cooking…just real, whole, foods.
Best of luck to you, thanks for following along!
XO SHERRIE | With Food + Love