Smoky Black Bean Tacos with Kale

Serves 4 Prep Time 15 minutes   Cook Time 5 minutes   Rated:


Aji verde sauce is served in various ways around the world, often as a condiment or dipping sauce. In South America, it accompanies dishes like ceviche, grilled meats, and empanadas. In international cuisines, it adds flavor to dishes such as sushi rolls, tacos, and sandwiches. It's also used as a marinade or topping for grilled seafood and vegetables, offering a spicy and tangy kick to diverse culinary creations. We are hooked. It is so yummy especially when you use your own homemade Pepper Jack Cheese which we are also hooked on! You can use a regular peppery cheese of course, but why would you?

Make sure you check out all of our taco recipes. We love them all!

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Make the Aji Verde Sauce and set aside.


Heat the EVOO in a cast iron pan on a medium high heat.


Place the kale leaves into the Thermomix bowl (you will need to repeat the process, only chop one bowlful at a time) and chop 3 sec/speed 5. Scrape out directly into the hot pan and repeat with the remaining kale as often as you need to. Overcrowding the Thermomix bowl will result in juice at the bottom and zero 'cuttage' at the top!


Saute all the kale until it shrinks and is soft, around 4 minutes. Add drained beans, salsa and chipotle in adobo. Season with salt and pepper and keep cooking until everything has taken on the roasty smoky flavour of the chipotles.


Chargrill the corn cob over an open flame until popping and well, charred! Cool and slice kernels from the cob and add to cherry tomatoes.


Assemble the tacos by warming the flour tortillas (I also do this over an open flame but you can use a hot pan or microwave if you wish to play it safe!)


Fill each taco with the kale and bean mixture, add the corn and tomatoes, a good dollop of Aji Verde sauce and some crumbled Pepper Jack cheese. Garnish with coriander leaves and serve warm.

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