Black Eyed Pea and Kale Tacos with Avocado Jalapeno Sauce

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.

Course Dinner
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Heart of a Baker

Ingredients

  • 1/2 cup yellow onion
  • 3 cloves garlic, chopped
  • 2 14 ounces cans cooked black eyed peas, drained and rinsed
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 cups kale, chopped
  • 1 tablespoon olive oil
  • 1 avocado pitted and scooped out of skin
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/2 cup cilantro
  • 1 whole jalapeno
  • 2 cloves garlic
  • Juice of 1 lime

Instructions

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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

  5. While beans are warming and kale is roasting, make the avocado sauce. 

  6. 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. 

  7. After beans, kale, and sauce are prepared, portion beans and kale into tacos and top with spicy avocado sauce.