Happy Taco Tuesday! Let’s make vegetarian Beans ‘n’ Greens Tacos.
Fall is here and farmers markets are bursting at the seams with dark leafy greens. This taco features market fresh green kale along with some caramelized onions and crispy cannellini beans.
Crispy cannellinis? Yes, you did read that correctly. If cooked in a large, hot skillet with some butter or oil, you too can create a delicious crispy texture from a canned bean.
This taco provides all the right things: sweet and salty from the onions, spicy from the chipotle, a slight bitterness from the kale and sour/spice from the harissa. When you combine all the elements of taste, you have a winning recipe on your hands! Even your meat-loving friends will be impressed.
Beans ‘n’ Greens Taco with Harissa
Ingredients
2 tablespoons butter
1 large onion, halved and thinly sliced
1 bunch curly green kale (8 ounces)
1 can (15 ounces) Progresso cannellini beans, drained and rinsed
1 teaspoon chipotle chile powder
1 tablespoon harissa paste
1/2 cup mayonnaise
8 white corn flour tortillas (6 inch)
Directions
In a 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onion and cook, stirring occasionally, until softened. Lower heat to medium-low and cook an additional 15 minutes, stirring occasionally, until caramelized. Remove from skillet and reserve in a bowl. While onions are caramelizing, remove stems from kale, and thinly slice.
Heat same skillet over medium-high heat. Add kale and 2 tablespoons water. Add 1/2 teaspoon salt. Cook, tossing occasionally, until wilted and water has evaporated. Remove from skillet and reserve in a separate bowl.
Heat skillet again over medium-high heat. Add remaining tablespoon of butter and add beans. Cook, tossing occasionally, until starting to caramelize. Return kale and onions to skillet and add chipotle powder. Stir until incorporated throughout and heated through.
Meanwhile, in small bowl, stir together harissa and mayonnaise. Warm corn tortillas. Spoon beans and greens mixture on tortillas. Place a dollop of mayonnaise mixture on each taco and serve.
Prep Time: 10 minutes | Total Time: 35 minutes | Makes: 8 tacos
Other taco recipes to check out:
- Fried Avocado Tacos With Chipotle Cream, Cabbage, and Pickled Red Onions from Serious Eats
- Honey-Lime Sweet Potato, Black Bean and Corn Tacos from Cooking Classy
- Zucchini Spaghetti Tacos from Inspiralized
- Vegan Taco Bowl from The Humble Plate
The post Recipes: Beans and Greens Taco with Harissa appeared first on Tasteseekers Kitchen.