Smoky Beans and Greens Tacos with Aji Verde
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred corn tortillas filled with smoky black beans and sautéed kale topped with punchy aji verde sauce. A vibrant, plant-based summer meal with bright green sauce.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 1 tablespoon olive oil
- 2-3 cups shredded kale (no stems, please)
- one 14-ounce can black beans, drained and rinsed
- 1 cup enchilada sauce (I like this one)
- 1 chipotle pepper, minced (or a sprinkle of ground dried chipotle spice)
- salt to taste
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 3 ounces of queso fresco (optional)
- 1 jalapeño pepper, with seeds and ribs to keep it spicy (remove for a mild version)
- 1 bunch cilantro
- 2 cloves garlic
- juice of 1 lime
- pinch of salt (to taste)
- 8 corn tortillas
- 1 1/2 cups fresh sweet corn, cut off the cob (frozen corn works too – just sauté in a hot pan for a few minutes or cook in microwave)
- anything else you like on your tacos
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1045mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 773mg
- Calcium
- 131mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1045MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.