Empty My Fridge
Smoky Beans and Greens Tacos with Aji Verde
Ingredients
- Olive oil3 tbsp
- Kale · shredded2–3 cups
- Black bean · drained rinsed1
- Enchilada sauce1 cup
- Chipotle pepper · minced1
- Saltto taste
- Mayonnaise½ cups
- Queso fresco3 oz
- Jalapeño chili1
- Cilantro1 bunch
- Garlic2 cloves
- Lime
- Corn tortilla8
- Sweet corn1 ½ cups
Instructions
- Blend the aji verde ingredients until smooth.
- Heat the olive oil in a skillet over medium-high heat and sauté the kale for 4 to 5 minutes until soft.
- Add the beans, enchilada sauce and chipotle, and season with salt.
- Simmer until the kale is very well cooked and the mixture tastes roasty, tomato-like and chipotle-spiced.
- Fill each tortilla with the bean and greens mixture, corn and a generous drizzle of aji verde.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicLimeTortillaSweet cornCorn tortillaBlack beanKaleQueso fresco
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