Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)

Instruction

  • 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.