I am always looking for ways to make my husband eat vegetables. I’m not vegan or vegetarian, I am always looking for ways to include healthy, plant based items into traditional meals. Also, this kale at the farmer’s market looked insane and I needed to use it before it went bad. Tacos are obviously the best way to use up stuff in your fridge and serving them in a vegetable is acceptable when you cover everything in Cholula. I used ground turkey for the taco filling, but feel free to double up on beans or add extra veggies for a vegetarian version. Also, feel free to use corn of flour shells because tacos are the best anyway you have them!
- 1 lb. ground turkey
- 1 1/2 cups cooked black beans (or one can)
- 1/2 cup water
- 1 tablespoon chili powder
- 2 tablespoons cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- dash cayenne pepper or red pepper flakes (optional)
- saute ground turkey over medium-high heat until no longer pink
- add black beans and cook a few minutes longer (if using canned, drain first)
- add about 1/2 cup of water and seasoning and simmer a few minutes until all moisture is absorbed
- scoop taco filling onto freshly washed and dried kale leaves and finish off with traditional taco toppings (I enjoyed mine with shredded grass-fed cheddar, homemade guacamole, and hot sauce).
A quick side note about the spices… I’ve been making my own seasoning since I discovered that almost all store bought taco seasoning packets include, among other additives, corn starch (usually made with GMO corn), maltodextrin, autolyzed yeast extract (another term for MSG), sugar, and an excess of salt. Making your own is the only way to know exactly what is (and isn’t) going into your body. Plus the spices seem so much more flavorful when they aren’t masked by excess salt. And they’re cheaper!