Beans and Greens Tacos with Fresh Guacamole
Recipe type: Main Dishes
Serves: 4
An easy vegetarian taco recipe made with black beans and kale.
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Recipe by Potluck at Oh My Veggies at