This recipe is a winner for all of you taco fans.  It is a great way to incorporate more greens into your diet.  I also tried it using the mild mustard greens and they were delicious too.  The key is to be sure that your greens (kale or mild mustard greens) are cut into small pieces before cooking.  Enjoy!

Thanks Tracy for recommending this recipe!

Author: Meme  Recipe from Living Well Kitchen

Nutrition Information

• Serves: 4 servings

• Serving size: 2 tacos
• Calories: 429

• Fat: 19.1g
• Saturated fat: 5.9g
• Carbohydrates: 54g
• Sugar: 4g
• Fiber: 15.4g
• Protein: 19.8g

Recipe type: Entree

Prep time:  5 mins

Cook time:  12 mins

Total time:  17 mins

Vegetarian {or vegan} tacos that are easy, healthy, and packed with veggies

Ingredients

• 1 TBSP olive oil or butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/8 tsp cayenne pepper {optional}
• 1 bunch kale, stems removed & chopped {about 10 cups}
• 1/4 cup water
• 1 (15 oz.) can reduced-sodium black beans, well rinsed & drained
• 2 TBSP fresh lemon juice
• 8 corn tortillas
• 4 oz. queso fresco or feta cheese, optional
• 1 avocado, diced

Instructions

1. Heat oil or butter over medium-high heat in a really large skillet. Add onion and saute for 5 minutes. Stir in garlic, cumin, salt, red pepper flakes, and cayenne pepper. Saute for 1 minute.
2. Stir in kale and saute for 2 minutes; add water and stir well. Once kale has slightly wilted but is still bright green {about 2 minutes}, add black beans.
3. Cook for 2-3 minutes until heated through. Remove from heat and stir in lemon juice.
4. Serve in corn tortillas with cheese and avocado. Enjoy!

Notes

*Skip the cheese for a vegan dish
*Based off this recipe from Serious Eats

Recipe from Living Well Kitchen