Crispy Black Bean Tacos with Avocado Kale Slaw

Crispy Black Bean Tacos with Avocado Kale Slaw

Serves 4-6

Kale Avocado Slaw

1 large avocado, peeled

1 tbsp lime juice

1 tbsp apple cider vinegar

2 tbsp extra-virgin olive oil

Salt and pepper to taste

3 cups thinly sliced dino or Tuscan kale

Tacos

1 (15 oz.) can black beans, rinsed and drained

2 tbsp salsa (store-bought or fresh)

2 tsp smoked paprika

1 tsp cumin

3/4 tsp salt

8-10 warmed corn tortillas

1 1/2 tbsp extra virgin olive oil

1 cup crumbled Casero, Queso Fresco, Cotija, or Feta cheese to taste (optional)

1. Place avocado, lime juice, vinegar, olive oil, and salt and pepper to taste in a large bowl. Mash with a fork or potato masher until well combined. Add sliced kale, and toss to coat. Set aside.

2. Place the black beans, salsa, paprika, cumin, and salt in a large bowl. Lightly mash, just until everything is combined.

3. Place about 1.5 tbsp of the black bean mixture onto the middle of each tortilla, and fold to form tacos.

4. Heat remaining olive oil in a large skillet over medium heat. Add folded tacos, working in batches, and fry for about 2-3 minutes on each side, until golden brown and crispy. Remove from skillet, and place on a paper towel lined plate to drain.

5. Gently open each taco, fill with equal amounts of slaw, and top with crumbled cheese.

Tips

• Make sure your tortillas are lightly warmed before adding filling to make sure they don’t crack. You can warm them in the microwave with a moist paper towel on top for 30-60 seconds until they’re soft and pliable.

• If you don’t have any salsa on hand, a tsp or two of hot sauce will work just fine.

• You may need to add a bit more oil to the pan after you fry the first batch of tacos.