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!