These black eyed pea and kale tacos are the perfect vegan dinner! Topped with a super easy avocado jalapeno sauce that comes together in a snap.
Preheat oven to 350 degrees F. Place chopped kale on a rimmed baking sheet and toss with olive oil, until coated. Sprinkle with salt and pepper.
Bake for 20-25 minutes, until kale is crispy and browned on the edges. While the kale is roasting, make the beans and avocado sauce.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chopped onion and saute until starting to soften about 5 minutes.
Add the garlic and continue to saute for an additional minute. Add the black eyed peas, paprika, cayenne pepper, and salt/pepper. Saute until heated through, about 3-4 minutes
While beans are warming and kale is roasting, make the avocado sauce.
In a high powered blender, combine the avocado, olive oil, water, salt, cilantro, jalapeno, garlic, and lime juice. Blend until smooth and creamy. Adjust seasonings to taste.
After beans, kale, and sauce are prepared, portion beans and kale into tacos and top with spicy avocado sauce.