Description
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.
Ingredients
Scale
- 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
- 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.