Kale, Black Bean and Red Chile Tacos

For a lighter dinner, try these vegetarian tacos


1 Tbsp. vegetable oil
2 Tbsp. garlic, minced
1/4 cup yellow onion, minced
1 jar Hatch Chile Colorado Sauce
1 tsp. sugar to taste
4 cups Tuscan kale, stems removed, chopped finely
1 can black beans, rinsed and drained
12 corn tortillas
1/4 cup queso fresco
salt and pepper to taste


In a large saucepan, over medium heat, saute garlic and onion in vegetable oil
Cook until soft about 5 minutes and add Chile Colorado Sauce
Simmer about 15 minutes until slightly thickened, season to taste with salt, pepper and sugar
Add kale and black beans and stir until heated through.
Heat corn tortillas in a dry skillet on medium high heat until pliable
Fill tortillas with kale mixture and top with queso fresco

Click here for Hatch Chile Colorado Sauce