Categories: Dinner
Ingredients
- 2 tablespoons evoo
- 1/4 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 head kale, washed, and tough stems removed, and roughly chopped
- 15 ounces cooked black beans
- 4 ounces queso cotija (or other crumbly Mexican cheese)
- 1 avocado, peeled, pitted, and cubed
- 2 to 3 pickled jalapenos, chopped
- Hot sauce
- 8 to 10 corn tortillas
- Salt and pepper
Directions
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Heat evoo in a large skillet over medium heat. Add the onion and cook for about 5 minutes, or until translucent and tender. Add the garlic and cumin, and cook for another minute.
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Add the kale to the skillet. Toss the kale to coat in the fat, and then cover the skillet and cook for about 2 minutes. Remove the top, stir, and check a bit of kale to see if it is done. If it is still tough, add a tablespoon of water, recover, and cook for another 2 minutes.
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Dump in the beans, and cook until they are warm. Season with salt and pepper.
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Meanwhile, warm the tortillas on another skillet set over medium-high heat, about 5-10 minutes a side.
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Spoon some of the kale and bean mixture onto a tortilla. Top with a sprinkling of cheese, pickled jalapeños, some cubed avocado, and a dash of hot sauce. Season with salt and pepper to taste.