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
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)
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.
Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce.