Black Bean and Kale Tacos

Prep: Preheat the oven to 350°F. Rinse and dry the produce. Peel and dice the onion, mince the garlic, and dice the tomato. Remove kale leaves from stems, discard the stems, and slice leaves into thin ribbons. Remove the cilantro leaves from the stems, discard the stems and roughly chop the leaves. Rinse and drain the black beans. Cut the lime in half and juice into a small bowl, and set aside.

Heat 1 tablespoon olive oil in a medium sauté pan over low heat. Add the garlic and half the onion and cook until onion is softened and translucent, about 4-5 minutes.

Add in the black beans, spice pack of chili powder, paprika, and cumin, and ½ cup of water. Season with salt and pepper to taste. Turn up the heat to medium and bring the beans to a simmer. Using a fork, mash the beans.

Add in the remaining ½ cup of water and chopped kale. Stir well, cover and simmer on low heat until kale is slightly wilted and bright green, about 3 minutes. Stir once more and remove from heat.

Meanwhile, make the guacamole. Cut avocado in half lengthwise, and remove and discard the pit. Scoop out the flesh into a medium bowl. Add the chopped tomatoes, cilantro, remaining onion, and lime juice and mash with a fork until mostly smooth. Season with salt and pepper to taste.

Lay tortillas flat on a baking sheet in the oven until warm, about 2 minutes. Assemble the tacos by layering the bean-kale sauté with fresh guacamole, and fold. Serve immediately, and enjoy!