Kale and Black Bean Tacos

April 17, 2019

Kale and Black Bean Tacos


  • 3 tablespoons vegetable oil
  • 8 guajillo chiles (about 2 ounces), stemmed and seeded
  • 2 cups boiling water
  • 3 garlic cloves, chopped
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon freshly ground black pepper
  • Salt
  • 1/2 teaspoon sugar
  • 1 bunch of kale, stems discarded and leaves cut into 1/2-inch-wide strips (about 8 cups)
  • One 15-ounce can black beans, drained and rinsed
  • 1/4 cup crumbled queso fresco or farmer cheese (1 ounce)
  • 12 warm corn tortillas, for serving


Step 1    

In a medium saucepan, heat the oil. Add the chiles in batches and toast over moderately high heat until pliable and fragrant, about 
1 minute. Using tongs, transfer the chiles to a heatproof bowl and cover with the boiling water; set a plate on top to submerge the chiles. Let stand until softened, about 20 minutes. Reserve the saucepan and oil.

Step 2    

Drain the chiles, reserving 2/3 cup of the soaking liquid. Transfer 
the chiles and their soaking liquid to a blender along with the garlic, oregano and pepper and puree until smooth. Strain the chile puree through a fine sieve. Reheat the oil in the saucepan. Add the chile puree and 3/4 cup of water and cook over moderate heat, stirring constantly, until slightly thickened, about 5 minutes. Season the chile sauce with salt and the sugar.

Step 3    

Add the kale and black beans to the chile sauce and cook, stirring occasionally, until the kale is wilted and the beans are hot, about 5 minutes. Transfer to a wide bowl and sprinkle with the queso fresco. Serve with the warm tortillas.

Courtesy of: foodandwine.com


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