Okay, I have to admit it, I'm back to being a vegetarian. There is something about the summer that makes it easier for me to ditch meat altogether. These incredibly tasty tacos were inspired by my new favorite taco and fresh squeezed juice joint (I mean, could there be a better restaurant combination on earth?). My husband agrees that I nailed this taco!!! They are so tasty and delicious.....you will not miss the meat one bit!!! Don't skimp on the yummy sauce- it is muy muy beuno.
If you have been eager to get in on the whole "kale craze", you couldn't pick a better recipe to start with. Even my son kept swiping kale from the skillet every time he walked by. I actually had to tell him to stop eating all the kale! I mean, really, who says that to an eight year old!?!? Make these this week!
1 Tbl olive oil
1 small onion, very finely chopped
1 poblano pepper, finely chopped
1 small white potato, finely chopped (if you do not chop your potato into small pieces, it won't cook in time)
Vegetable or chicken broth (just a little bit to de-glaze the pan)
1 15oz can navy beans, drained and rinsed
1/2 to 3/4 head of curly kale, remove thick spines and use only the leaves
Salt & pepper
Cojita cheese (if you can't find this, a very mild Feta will suffice)
6-8 Corn Tortillas (THE best brand is
La Tortilla Factory- I have never had a better store-bought tortilla in my life; try to find these!)
3/4 cup salsa verde (find this green salsa in the International section of the grocery)
1/4 cup sour cream (don't use light, it's just yucky and will ruin my tacos!!)
Preheat oven to 200F (this is to warm the tortillas)
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for approx 5 minutes. Add the poblano pepper and potato. Cook for about three minutes. Add a little bit of broth (about 1 Tbl) to de-glaze the potatoes from the pan (this helps them cook without sticking) and stir. Cook another 3 minutes and add about 1 Tbl broth to the pan again; stir. Every time you add the broth, it'll completely absorb. The mixture will not be soupy at all. Repeat this step one more time until the potatoes taste cooked through.....so, you will cook the potatoes about 9-10 minutes total.
Add the navy beans and stir. Add the kale and stir. With the skillet over medium/low heat, continue to stir the kale until it has wilted down and has become soft. This takes about 5 minutes. Season with salt & pepper to your taste.
About 10 minutes before you are ready to eat, wrap the tortillas in foil and put them in the oven to warm.
Mix the salsa verde and the sour cream together.
To assemble the tacos, spoon kale/potato mixture into a warm tortilla. Spoon creamy verde salsa on top and sprinkle with Cojita cheese. Serve with chips and guacamole. Enjoy!! Eating meatless NEVER tasted so good!!!!
