Kale? beans? tortilla? wow…

I really love being in the kitchen—it soothes every inch of my soul. My favorite thing to do after a long day is pour myself a glass of red wine, put on some tunes, zone out, and cook. But let’s face it, some nights I don’t have hours — or even a half hour — to cook, and these tacos have saved me countless times. Making them doesn’t involve any fancy creams, sauces, or cooking methods. All it takes are some high-quality spices, a beautiful bunch of lacinato kale, and twenty minutes: First cook the kale, black beans, and spices in a pan with water until the moisture has evaporated, then add toppings to serve. These classic tacos are my standbys — they also happen to be naturally gluten-free and vegan.

Serves 4

For the tacos:

3 tablespoons olive oil
3 garlic cloves, minced
3 cups lacinato kale, ribboned
2 cups kidney, black, or pinto beans
1 tablespoon chili powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 cup filtered water
1/4 teaspoon sea salt

For the fixings:

8 soft corn tortillas
1/2 cup raw onions, diced
1 avocado, sliced
Your favorite hot sauce

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