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Black Beans & Greens Tacos

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

Aji Verde

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)

Taco Extras


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.


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