Kale, Black Bean and Red Chile Tacos with Queso Fre

Name: Kale, Black Bean and Red Chile Tacos with Queso Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 8 guajillo chiles (about 2 ounces), stemmed and seeded; 2 cups boiling water; 3 garlic cloves, chopped; 1/2 teaspoon dried oregano, preferably Mexican; 1/4 teaspoon freshly ground black pepper; Salt; 1/2 teaspoon sugar; 1 bunch of Tuscan kale, stems discarded and leaves cut into 1/2-inch-wide strips (about 8 cups); One 15-ounce can black beans, drained and rinsed; 1/4 cup crumbled queso fresco or farmer cheese (1 ounce); 12 warm corn tortillas, for serving

Servings: persons

3 tablespoons vegetable oil
8 guajillo chiles (about 2 ounces), stemmed and seeded
2 cups boiling water
3 garlic cloves, chopped
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
Salt
1/2 teaspoon sugar
1 bunch of Tuscan kale, stems discarded and leaves cut into 1/2-inch-wide strips (about 8 cups)
One 15-ounce can black beans, drained and rinsed
1/4 cup crumbled queso fresco or farmer cheese (1 ounce)
12 warm corn tortillas, for serving

1
In a medium saucepan, heat the oil.
2
Add the chiles in batches and toast over moderately high heat until pliable and fragrant, about 1 minute.
3
Using tongs, transfer the chiles to a heatproof bowl and cover with the boiling water; set a plate on top to submerge the chiles.
4
Let stand until softened, about 20 minutes.
5
Reserve the saucepan and oil.
6
Drain the chiles, reserving 2/3 cup of the soaking liquid.
7
Transfer the chiles and their soaking liquid to a blender along with the garlic, oregano and pepper and puree until smooth.
8
Strain the chile puree through a fine sieve.
9
Reheat the oil in the saucepan.
10
Add the chile puree and 3/4 cup of water and cook over moderate heat, stirring constantly, until slightly thickened, about 5 minutes.
11
Season the chile sauce with salt and the sugar.
12
Add the kale and black beans to the chile sauce and cook, stirring occasionally, until the kale is wilted and the beans are hot, about 5 minutes.
13
Transfer to a wide bowl and sprinkle with the queso fresco.
14
Serve with the warm tortillas.

1575

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 8 guajillo chiles (about 2 ounces), stemmed and seeded, 2 cups boiling water, 3 garlic cloves, chopped, and more.

Yes, Kale, Black Bean and Red Chile Tacos with Queso Fresco falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale, Black Bean and Red Chile Tacos with Queso Fresco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions