Chipotle Black Bean and Kale Tacos
These easy chipotle black bean and kale tacos come together in less than 15 minutes for a quick and healthy breakfast, lunch, or dinner!
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!