Thursday, September 12, 2013

Kale and White Bean Tacos

I didn't go back to school, but somehow the time after Labor Day always feels like you're getting back into the swing of a regular routine. I still feel like I should be reading the Scarlet Letter and studying for calculus. But in my actual life, the pace of work has quickened and the sore reality that summer fun is behind me has set in. With the return of routine, comes more regular weeknight meals. 

I whipped up these kale and white bean tacos the other night as a quick and HEALTHY dinner. And for 15 minutes, they delivered some serious BANG! Great as lunch leftovers too. 

The ingredients are pretty straightforward -- kale, cannellini beans, onion, garlic, tomatoes and jalapenos. All to be stuffed in a corn tortilla and topped with feta and cilantro. All kinds of good stuff.

Quick tip -- When warming tortillas in a microwave, cover with  damp paper towel to keep them from drying out.

Kale is sauteed with onions, garlic and beans to create a delicious filling.

Damn... this makes Wednesdays look good. Now back to that homework. Enjoy!

Kale and White Bean Tacos
2 tablespoons olive oil
1 yellow onion, thinly sliced
4 cloves garlic, minced
4 cups kale, washed and torn
1 can cannellini beans, rinsed and drained
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
6 corn tortillas
3 jalapenos, sliced
1/2 cup feta crumbles
3-4 tomatoes, chopped
1/4 cup cilantro, chopped
1 lime, sliced

Heat olive oil in large pan over medium heat. Add onion slices and saute until softened and slightly browned, about 8-9 minutes. Add garlic and cook for about 30 seconds before adding kale and beans. Saute for about 3-4 minutes before adding salt, pepper and water. Cover immediately and allow to cook for another 2-3 minutes, until kale is wilted.

Warm tortillas under a damp paper towel in the microwave. Stuff each tortilla with a healthy pile of kale and beans. Top with sliced jalapenos, tomatoes, feta and cilantro. Finish with a squeeze of lime juice and enjoy!

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