Black Eyed Pea and Kale Tacos with Avocado Jalapeno Sauce
servings
Ingredients
Tacos:
- 1/2 cup onion, yellow
- 3 cloves garlic, chopped
- 2 14 oz cans black eyed peas, rinsed and drained
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 2 cups kale, chopped
- 1 tbsp olive oil
Sauce:
- 1 avocado, pitted and scooped out of skin
- 1 tbsp olive oil
- 1/4 cup water
- 1/4 tsp salt
- 1/2 cup cilantro
- 1 jalapeno pepper
- 2 cloves garlic
- 1 lime, juiced
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.
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