Black Beans, Kale, and Beets

Ingredients

    • 2 tablespoons lard

    • 1 small onion, thinly sliced

    • 3 cloves garlic, minced

    • 1 teaspoon ground cumin

    • 1 head kale, washed, and tough stems removed, and roughly chopped

    • 15 ounces cooked black beans

    • 1 avocado, peeled, pitted, and cubed

    • corn tortillas

    • Salt and pepper

    • ________

    • Directions

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            • Melt the lard in a large skillet over medium heat. Add the onion and cook for about 5 minutes, or until translucent and tender. Add the garlic and cumin, and cook for another minute.

            • Add the kale to the skillet. Toss the kale to coat in the fat, and then cover the skillet and cook for about 2 minutes. Remove the top, stir, and check a bit of kale to see if it is done. If it is still tough, add a tablespoon of water, recover, and cook for another 2 minutes.

            • Dump in the beans, and cook until they are warm. Season with salt and pepper.

            • Meanwhile, warm the tortillas on another skillet set over medium-high heat, about 5-10 minutes a side.

            • Spoon some of the kale and bean mixture onto a tortilla. Top with cubed avocado. Season with salt and pepper to taste.

    • ______________

    • Also see recipe at https://www.epicurious.com/recipes/food/views/beets-dont-kale-my-vibe-salad-56389570 - which I have adapted to wilt the Kale/Chard/or whatever is on hand. Can be done on the grill.