Kale Tacos with Salsa

Ingredients

• For the Kale Filling
• Kale 200g
• Black beans 1 x 400g can
• Sweetcorn 1 x 300g can (drained)
• Red onion 1 medium
• Garlic cloves 2
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Chilli powder 1 tsp
• Smoked paprika 1 tsp
• Lime 1, juice
• Salt and black pepper to taste
• For the Salsa
• Tomatoes 3 ripe
• Red onion 1/4 small
• Fresh coriander small bunch
• Lime 1/2, juice
• Salt pinch
• Corn tortillas 8

Method

1. To make the salsa, finely chop the tomatoes, 1/4 red onion, and fresh coriander. Mix in a bowl with the juice of half a lime and a pinch of salt. Set aside.
2. Prepare the kale by removing the tough stems and roughly chopping the leaves. Finely chop the medium red onion and mince the garlic.
3. Heat the olive oil in a large frying pan or wok over a medium heat. Add the chopped red onion and cook for 3-4 minutes until softened.
4. Add the minced garlic, cumin, chilli powder, and smoked paprika to the pan. Stir and cook for 1 minute until fragrant.
5. Add the chopped kale to the pan and stir well to coat it in the spices. Cook for 5-7 minutes, stirring occasionally, until the kale has wilted.
6. Drain and rinse the black beans, and drain the sweetcorn. Add them to the pan with the kale. Stir in the juice of 1 lime and season with salt and black pepper to taste. Cook for another 2-3 minutes until everything is heated through.
7. While the filling is cooking, gently warm the corn tortillas. You can do this in a dry frying pan for 30 seconds per side, or wrap them in damp kitchen paper and microwave for 30-60 seconds.
8. To serve, spoon the kale and bean filling into the warm tortillas and top generously with the fresh salsa.