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

1. 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.

2. 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.

3. Dump in the beans, and cook until they are warm. Season with salt and pepper.

4. Meanwhile, warm the tortillas on another skillet set over medium-high heat, about 5-10 minutes a side.

5. 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.

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