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!
Add all of the ingredients to slow cooker and stir to combine.
Cook on high 6-8 hours or until beans are completely soft.
Once beans are cooked, remove the jalapeno and poblano peppers and discard. If there is a large amount of liquid left drain and reserve.
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.
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.
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.
Bake kale until crisp, about 20 minutes, turning halfway through.
Fill corn tortilla with black beans, top with pickled red onions, kale, and any of your favorite taco toppings.
We recommend using organic ingredients whenever possible.