Smoky Beans and Greens Tacos with Aji Verde

• olive oil↗1 tablespoon
• shredded kale2 cup

  no stems, please

• black beans14

  one 14‑ounce can, drained and rinsed

• enchilada sauce↗1 cup

  I like this one

• chipotle pepper↗1

  minced (or a sprinkle of ground dried chipotle spice)

• salt↗

  to taste

• olive oil↗2 tablespoon
• mayonnaise↗0.5 cup
• queso fresco3 ounce
• jalapeño pepper↗1

  with seeds and ribs to keep it spicy (remove for a mild version)

• cilantro↗1
• garlic↗3

  cloves

• lime juice1
• salt

  pinch of (to taste)

• corn tortillas↗8
• fresh sweet corn, cut off the cob (frozen corn works too - just sauté in a hot pan for a few minutes or cook in microwave)↗1.5 cup
• anything else you like on your tacos

Step-by-step instructions

1. 1

   Make the aji verde: Blend aji verde sauce ingredients together until smooth.

2. 2

   Cook the beans and greens: Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of vibe.

3. 3

   Serve: Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.