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Black Bean and Crispy Kale Tacos

These Vegetarian Black Bean and Crispy Kale Tacos are healthy and delish! Creamy slow cooker refried beans are topped with tangy pickled red onions and crunchy roasted kale. An easy plant-based recipe perfect for Meatless Mondays or Taco Tuesdays! 

Course Lunch, Main Course
Cuisine Mexican
Keyword clean eating dinner, easy dinner, easy weeknight dinner recipe, healthy lunch, Meatless Monday, slow cooker recipe, Taco Tuesday
Prep Time 20 minutes
Cook Time 7 hours
Servings 4


For the Black Beans

  • 2 cups dry black beans rinsed you do not have to soak the beans
  • 2 cups onion, chopped (1 medium)
  • 5 cups your choice of broth or water I usually use homemade chicken bone broth
  • 1 whole poblano pepper
  • 1 whole jalapeno
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tsp chili powder
  • salt and pepper to taste

For the Kale

  • 6 cups curly kale, washed and dried thoroughly
  • olive oil
  • sea salt

For the Pickled Onions

  • 1 small red onion, thinly sliced
  • 2 tbsp honey
  • 2 tbsp ground sumac or a little fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper

For the Tacos

  • corn tortillas
  • your favorite additional taco toppings


For the Black Beans

  1. Add all of the ingredients to slow cooker and stir to combine.

  2. Cook on high 6-8 hours or until beans are completely soft.

  3. Once beans are cooked, remove the jalapeno and poblano peppers and discard. If there is a large amount of liquid left drain and reserve.

  4. Using a potato masher, mash the beans until they reach desired consistency, adding in reserved liquid as needed. If you would like your beans completely smooth, you can use an immersion blender instead of the potato masher.

For the Pickled Onions

  1. Add onion, sumac, salt, and pepper to a bowl and mix. Pour in vinegar and honey and stir. Let sit at room temperature for 1 hour. Can be made up to 2 weeks ahead.

For the Kale

  1. Preheat oven to 300 degrees F. Line baking sheet with parchment paper. Remove the ribs from the kale and cut or tear into 1 1/2 inch pieces. Add kale to a bowl and toss with a drizzle of olive oil and small pinch of sea salt.

  2. Bake kale until crisp, about 20 minutes, turning halfway through.

For the Tacos

  1. Fill corn tortilla with black beans, top with pickled red onions, kale, and any of your favorite taco toppings.

Recipe Notes

We recommend using organic ingredients whenever possible.