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Black Bean Tacos with Fresh Guacamole and Kale Slaw
2 or 2 or 2 or 4 Serving Dinner

Black Bean Tacos

with Fresh Guacamole and Kale Slaw

As summer approaches, our culinary team is thinking of warm-weather dishes, bright colors, and seasonal flavors. Fresh buttery avocado is paired here with crunchy toasted pepitas(pumpkin seeds), a classic combination in Mexico, but not one we see here often enough. When making the guac, season it to your liking: add a little more lime, a little more salt. And be sure to watch the pepitas while they’re toasting—a bit of color is ideal, but don’t let them burn.

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
841
FAT
40g
CARBOHYDRATES
104g
PROTEIN
27g



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INGREDIENTS

  1. 2 tablespoons pepitas
  2. 1 red onion
  3. Garlic**
  4. 1 package cooked black beans
  5. 3 tablespoons vegetable oil*
  6. Salt*
  7. 1/2 teaspoon chili powder
  8. 1/4 teaspoon paprika
  9. 1/8 teaspoon cumin
  10. Pepper*
  11. 1 tomato
  12. Fresh cilantro
  13. 1 lime
  14. 1 avocado
  15. 5 ounces kale
  16. 4 corn tortillas
  17. *not included
  18. **Garlic
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
841
FAT
40g
CARBOHYDRATES
104g
PROTEIN
27g



Get Recipes Delivered

INSTRUCTIONS

1

Heat the oven to 350°F. Put the pepitas in a dry medium skillet over medium heat and toast, shaking frequently until they start to puff, 3 to 5 minutes. Transfer to a plate and wipe out the pan. Trim, peel, and chop the onion and 2 garlic cloves. Drain and rinse the beans in a colander.

2

Put 2 tablespoons oil in the same skillet over medium heat. Add half the onions and cook until they’re softened slightly, 4 or 5 minutes. Add the garlic, cook for about a minute, and sprinkle with salt. Add the beans, chili powder, paprika, cumin, a pinch each of salt and pepper, and 2 tablespoons water, stir, and cook until the beans are hot, 3 to 5 minutes. Lightly mash the beans using a fork or potato masher; taste and adjust the seasoning. Cover the pan and remove it from the heat.

3

Rinse the produce. Core and chop the tomato. Dry, trim, and chop half the cilantro (save the rest for another use). Halve 1 lime; cut the other into wedges. Halve the avocado; remove the pit and scoop out the flesh into a medium bowl using a large spoon. Mash the flesh with a fork until it’s chunky. Add the tomatoes, cilantro, the juice of half a lime, the remaining onions, and a pinch of salt and stir to combine; taste and adjust the seasoning.

4

Wrap the tortillas in foil and put them into the oven until they’re warm, about 5 minutes. Strip the kale leaves from the stems, stack them, and cut them crosswise into thin ribbons. Put the kale in a large bowl along with the remaining tablespoon oil, the juice of half a lime, and a large pinch each of salt and pepper and toss; taste and adjust the seasoning. To serve, fill the tortillas with the black beans and kale slaw and top with the guacamole and toasted pepitas; pass the lime wedges at the table.

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