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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!
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Cook Time 15 minutes
Servings: 1
Course: Breakfast, dinner, lunch
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Rinse and drain the black beans.
  2. 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.
  3. Add the kale leaves until they start to wilt and squeeze the lime juice into the mixture. Transfer everything to a bowl.
  4. In the same pan, heat your tortillas until they are warm and have a slight char.
  5. 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!