By Elizabeth Stark
The other night, dinner was looking questionable. I was on the verge of serving up cheese and apple sticks and calling it night. But then, after a closer look around the kitchen, a simple and healthy dinner came together. I found kale, cheddar, corn tortillas, and canned pinto beans—perfect! I started by sauteing a few red onions in butter over low heat to bring out the sweetness. Then I sauteed the kale, heated the beans, and shredded the cheese. In just twenty minutes, I had a tasty, healthy dinner that my kids loved. Phew!
Read More Recipe:
Mexican Black Bean and Corn Salsa
Shredded Beef and Bean Slow-Cooker Tacos
Kale Pinto Bean Tacos
serves 3
Ingredients
- 2 tablespoons butter or olive oil
- 1 red onion, sliced
- 1 can pinto beans
- 2 cups kale leaves, washed and chopped
- 2 cloves garlic (optional)
- 1/2 teaspoon sea salt, plus several pinches
- 1/2 cup cheddar cheese, shredded
- 3 – 6 corn tortillas
Directions
- In a small skillet, heat 1 tablespoon of butter over medium heat. When butter is bubbly and fragrant, add the sliced onions and stir to coat with butter. Add a pinch of salt. After 3 minutes, turn heat to low.
- Meanwhile, heat the beans in a medium sauce pan over medium heat. Some beans are pre-salted and some aren’t, so taste your beans before adding 1/2 teaspoon sea salt.
- In a medium skillet, heat the remaining tablespoon of butter over medium-high heat. When butter has melted, add the garlic (if using) and cook for 1 minute. Then add the kale and a generous pinch of sea salt. Stirring occasionally, saute until kale has reduced and wilted, for about 7 minutes.
- Heat the tortillas, either over an open flame, in a skillet, or in a toaster oven.
- To serve tacos, place several tablespoons of beans and kale in the tortilla, sprinkle with cheese, and top with onions.
