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How are you holding up through this cold and flu season? It seems like everyone is coming down with one form or another of a cold, the wicked flu going around, or something in between. My poor husband came down with a bout of it and I have been trying to avoid catching anything and everything for the last couple of weeks. My solution? A ginger shot from Whole Foods (tastes gross, feels like it worked!) and lots of veggie/bean heavy meals like these black-eyed pea and kale tacos!
I’ve been packing my meals with pulses (the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils, and beans), so anything from chickpeas to black beans to black-eyed peas in these tacos. I loved remixing these tacos into burrito bowls, scooping the filling up with tortilla chips, and of course, eating them as straight up tacos. Looking for simple ways to eat healthier? Pack that Half-Cup Habit in (take the pledge with me!) and mix these kale tacos into your lunches and dinners this week! See how easy it can be to add ½ cup serving of pulses to your diet just 3x per week for added nutrients.
You can reheat these easily, but the kale won’t be as crisp as it is when it comes right out of the oven. I have become obsessed with roasting kale lately, buying big bunches every week and roasting it until super crispy and perfect. Sprinkle with a little salt and it is perfection! I also hardly ever use black-eyed peas, but I’ve found they are a great remix to tacos and the usual beans that go into dinners. Also, do not skip this avocado sauce, it’s a game changer! I would say that if you are sensitive to heat/spice, cut down on the jalapenos a bit. I love the zing it brings to the kale tacos, but it might be a bit much for some people.
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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.
- 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
- 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.