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Kidney Bean and Kale Tacos

Ready for a quick, healthy, simple dish? These kidney bean and kale tacos are a delicious choice for a fast, nutritious meal. Feel good about choosing a dish that uses a key player in sustainable food production — beans!

Recipe courtesy of Sher Castellano

Featuring US Dry Beans

Ingredients

3 tbspolive oil
1 ½ tbspgarlic, minced
280 gkale, finely shredded
330 gkidney beans
1 tbspchili powder
¼ tspcumin
¼ tspcoriander
¼ tspfine sea salt
120 mlfiltered water
8corn tortillas
red onions (to garnish)

  1. Step 1

    Heat the olive oil in a pan over low heat. Toss in garlic and kale, and stir briefly. Cover the pan for about 3 minutes, or until the kale becomes bright green and wilted.

  2. Step 2

    Next add in the beans, chili powder, cumin, coriander, salt and water. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.

  3. Step 3

    To serve: add the taco mixture to the tortillas and top with onion, cilantro, avocado and hot sauce or salsa.

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