Description
Crispy tacos filled with spiced black beans, carrot “rice,” kale, and cheese are served with avocado cilantro crema and quick pickled onions for a delicious supper any day of the week.
Ingredients
Scale
Beans, Carrot Rice, and Kale
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 4 medium garlic cloves, minced
- 1 red bell pepper, diced
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 teaspoons chili powder (the mild variety)
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Red pepper flakes or cayenne, to taste
- 2 cups carrot “rice” (from 6 medium peeled, roughly chopped carrots- see notes section for how to make carrot rice)
- 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
- 1/4 cup drained oil-packed sun-dried tomatoes, finely chopped
- 1 medium bunch kale, tough stems removed, finely chopped (4 cups chopped)
For assembling the tacos
- 8 small (5-6 inch) flour tortillas
- 1 cup grated cheddar or Monterey Jack cheese (or vegan cheese of choice)
- Cilantro
- Extra virgin olive oil
Avocado Cilantro Crema
- 1 ripe avocado, pitted
- 1/2 cup Greek yogurt (or a thick unflavoured/unsweetened vegan yogurt)
- 1/2 cup cilantro
- 2–4 tablespoons freshly squeezed lime juice (to taste)
- 1 large garlic clove, minced
- 1/4 teaspoon sea salt
- 2 tablespoons water
Garnishes
- Quick pickled red onion (see notes section for recipe)
- Salsa
Instructions
- Warm the oil in a large skillet over medium heat. Add the onion, garlic, and red pepper. Cook, stirring occasionally, until lightly browned, 8 minutes. Stir in the salt, pepper, spices, and riced carrots. Cook for a couple more minutes so that the carrots soften a bit, then add the black beans, sun-dried tomatoes, and kale. Cook just until the kale is bright green and reduced in volume, then remove from the heat. Taste and add more salt and/or spices, if desired.
- Preheat the oven to 375 F. Get out two large rimmed baking sheets. Place 4 of the tortillas on one large rimmed baking sheet and 4 on another. Brush olive oil on one side of each tortilla. Flip over so that the oiled side is against the baking sheet and spoon the black bean and vegetable mixture over one half of each tortilla. Top with 2 tablespoons of grated cheese and a few cilantro leaves. Fold over and press to adhere.
- Bake for 8-10 minutes, flip over, and bake 8-10 minutes more, until browned and crispy on both sides.
- Meanwhile, whip up the avocado cilantro crema. Place the avocado, yogurt, cilantro, lime juice, garlic, salt, and water in a food processor fitted with the ‘S’ blade. Blend until smooth and transfer into an airtight container.
- Serve each crispy taco with a dollop of crema and a few slices of pickled onion. Hot sauce is always a nice touch, too.
- Store any leftover tacos in an airtight container in the fridge for up to 3 days. Reheat as needed.
Notes
To make carrot “rice”: Place the roughly chopped carrots in a food processor fitted with the ‘S’ blade. Pulse several times, until the carrots resemble grains of rice.
To make quick pickled onions: Thinly slice a red onion and place it in a heatproof 16-oz glass jar. In a small saucepan, combine water, apple cider vinegar, salt, and sweetener. Bring to a boil. Carefully pour it over the onion. Set aside for at least 20 minutes to pickle, or secure the lid and store in the fridge for several days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
Keywords: black bean and kale crispy tacos