These easy chipotle black bean and kale tacos come together in less than 15 minutes for a quick and healthy breakfast, lunch, or dinner!
15 minutes is all you need to turn a couple of ingredients into a healthy and balanced meal that you can rely on for the days when you’re busy and don’t have time to make an elaborate meal. Because lets be honest, not many of us can take an hour out of our busy schedules to make lunch.
One of the things I love about black beans is their versatility in recipes. Tossed with spices like paprika, cumin, and chili powder, black beans don’t have to be boring! I love to bake mine to give them a little more crunch and texture, but to make things simpler, in this recipe, I just tossed them with the spices and pan fried them for a few minutes!
What kind of tortilla to choose
When it comes to choosing tortillas, I normally go for a whole wheat option, or one made with chickpea, cassava, or coconut flour! I love all of @sietefoods gluten free tortillas. All of these options will give you more fiber to aid in digestion and keep you fuller for longer.
I like to use large tortillas here as it allows you to stuff your “tacos” with more of the goods. Sounds good to me!
Here’s what you need
- 1 can of black beans
- 1 bunch of kale
- Olive Oil (for cooking)
- Spices
- Salt, pepper, paprika, chipotle chili powder
- Hummus
- I like to spread some on my tortillas before adding the black beans!
- Lime juice
- Feta cheese
- My favorite tahini dressing!
Tahini dressing!
My go-to tahini recipe pairs well with literally any meal. I am talking tacos, veggie bowls, rice, chicken, salads, sandwiches, you name it!
Ingredients
- Tahini
- Warm water
- Lemon juice
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Minced garlic
Drizzle this delicious addicting sauce on top of your tacos and BAM! that’s a lunch recipe you’ll want to go back to over and over again.
Hope you guys love it as much as I do 🙂
Liked this recipe? Check out some more of my recipes on my latest posts!
- Warm Brussels Sprouts Harvest Salad
- Vegan Butternut Squash and Black Bean Tacos
- Sweet Potato Pesto Cauliflower Gnocchi Bowl
- Summer Panzanella Salad with Basil Pesto Chicken
Chipotle Black Bean and Kale Tacos
Ingredients
- 2 large chickpea flour tortillas can substitute whole wheat flour tortillas
- 1 can drained and rinsed black beans
- 1/2 tbsp olive oil
- 1 large bunch kale
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp chipotle chili powder
- 1/4 tsp black pepper
- 1/2 tsp lime juice
- 1 tbsp hummus
- 2 tbsp feta cheese
Tahini Dressing (whisk together)
- 1/3 cup tahini
- 1/4 cup warm water
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tsp balsamic vinegar
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Rinse and drain the black beans.
- In a frying pan, heat 1/2 tbsp of olive oil on medium heat. Once sizzling, add the black beans and add the salt, pepper, paprika, and chili powder. Stir together and cook for 5 minutes.
- Add the kale leaves until they start to wilt and squeeze the lime juice into the mixture. Transfer everything to a bowl.
- In the same pan, heat your tortillas until they are warm and have a slight char.
- To assemble, spread a thin layer of hummus onto the tortillas. Top with the black beans and kale. Sprinkle feta on top and drizzle the tahini dressing over the tacos!
What a great recipe! That dressing is out of this world!