Prepare to swoon over Smoky Beans & Greens Tacos with Aji Verde—a vegetarian taco night triumph that hits every note you’re craving: bold, punchy flavor from smoky spices, hearty bites of creamy beans, lusciously wilted greens, and a drizzle of bright, herby Aji Verde sauce to tie it all together. Whether you want a rapid-fire weeknight dinner or a shareable dish for gathering with friends, these tacos are delightfully satisfying, vibrant in color, and just a little bit addictive. This recipe is a staple in my kitchen, and I can’t wait for you to try it!
Ingredients You’ll Need
You’ll love how straightforward these ingredients are—each one has a delicious purpose, delivering texture, color, or crave-worthy taste. Let’s break down why every component matters to these tacos’ irresistible personality.
- Olive oil: Adds richness and helps coax sweetness out of the onions as they cook.
- Yellow onion: Brings subtle sweetness and savory depth with every sautéed bite.
- Garlic cloves: Adds a robust, aromatic foundation that infuses the filling.
- Pinto or black beans: The hearty base that delivers creaminess, fiber, and satisfying protein.
- Smoked paprika: Gives that signature smoky note—the difference between ordinary and unforgettable.
- Cumin: Adds warmth and just a hint of earthiness for authentic taco flavor.
- Chili powder: Rounds out the spices with a touch of color and a mild kick.
- Kale or Swiss chard: Adds color, nutrients, and a pleasant bite when wilted; choose your favorite!
- Water: Helps steam and tenderize the greens so everything melds together.
- Salt & black pepper: Season just right at the end to bring every flavor forward.
- Corn tortillas: The perfect pocket—warm, toasty, and naturally gluten-free.
- Fresh cilantro (Aji Verde): The critical herb for that vibrant sauce—herbaceous, peppery, and unmistakably fresh.
- Jalapeño (Aji Verde): Adds a bright pop of heat without overwhelming the sauce.
- Garlic clove (Aji Verde): A single clove goes a long way, enhancing the sauce’s complexity.
- Greek yogurt or dairy-free alternative (Aji Verde): Makes the sauce creamy and tangy, with a light touch.
- Mayonnaise or avocado (Aji Verde): Boosts creaminess—choose avocado for a vegan version and extra green color.
- Lime juice (Aji Verde): The acid that brings the sauce (and tacos) to life with a fresh zing.
- Olive oil (Aji Verde): Rounds out the sauce for a smooth, pourable consistency.
- Salt (Aji Verde): Just a pinch brings all those bright, bold flavors into perfect balance.
How to Make Smoky Beans & Greens Tacos with Aji Verde
Step 1: Sauté The Aromatics
Heat your olive oil in a large skillet over medium heat, then toss in the onions. Sauté, stirring now and then, until the onions begin to turn soft and sweet—about 4 to 5 minutes. Add in the garlic and let it cook for another minute, until your kitchen smells absolutely heavenly. This early building block sets a flavorful stage for everything to come.
Step 2: Add The Beans & Spices
Stir in the drained beans, followed by smoked paprika, cumin, chili powder, and a generous pinch of salt. Give everything a good stir so the beans soak in those smoky, spiced flavors. Cook for 2 to 3 minutes, letting those seasonings really come alive.
Step 3: Wilt The Greens
Pile in the chopped kale or Swiss chard along with a splash of water. Cover the skillet and let everything steam together for 3 to 4 minutes, or until the greens are wilted but still bright. The water helps soften the greens so they tuck right into the beans, while keeping the filling moist and flavorful.
Step 4: Season to Perfection
Give your beans and greens a taste, and finish with salt and black pepper as needed. Every batch is a little different, so season boldly—your tastebuds are the chef here!
Step 5: Blend the Aji Verde
While your taco filling is cooking, combine all the Aji Verde ingredients in a food processor or blender: cilantro, jalapeño, garlic, yogurt (or alt), mayo (or avocado), lime juice, olive oil, and salt. Whiz until smooth and creamy. The sauce should be vibrant green and just pourable—add another splash of olive oil or water if you need to thin it out. Don’t be shocked if you start dipping everything in sight.
Step 6: Warm The Tortillas
Warm up the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or pop them in the microwave covered with a damp towel. This step makes every taco taste fresh and helps the tortillas stand up to the fillings without cracking.
Step 7: Assemble & Serve
Fill each tortilla with a generous scoop of smoky beans and greens, then drizzle with plenty of Aji Verde. You’re looking for contrast—creamy, zesty, fresh, and smoky all in one perfect hand-held bite. Serve immediately and savor!
How to Serve Smoky Beans & Greens Tacos with Aji Verde
Garnishes
Go wild with toppings! I love quick pickled onions for a tangy crunch, fresh avocado slices for a luxurious touch, or a sprinkle of crumbly cotija cheese. Chopped fresh cilantro or jalapeño rings are beautiful and add even more flavor. These little extras make your Smoky Beans & Greens Tacos with Aji Verde feel like a true occasion.
Side Dishes
Pair your tacos with simple sides for a complete meal. Consider classic Mexican rice, roasted sweet potatoes, or a crispy cabbage slaw with citrus. If you’re hungry for more greens, a quick tomato and cucumber salad balances the hearty taco filling perfectly. And don’t forget a plate of lime wedges for that zippy finishing spritz.
Creative Ways to Present
Make taco night extra special by serving everything family-style. Set out the skillet of beans and greens, a bowl of Aji Verde, warm tortillas, and all your favorite toppings on a big board or in colorful bowls. Everyone can build their own Smoky Beans & Greens Tacos with Aji Verde—guaranteed fun for dinner parties or a casual weekend feast!
Make Ahead and Storage
Storing Leftovers
Leftover taco filling and Aji Verde keep beautifully in airtight containers in the fridge for up to three days. Store the tortillas separately to keep them from getting soggy. When hunger strikes, you’ll have a lightning-fast meal on hand.
Freezing
You can freeze the smoky beans and greens mixture for up to two months. Let it cool completely before portioning into freezer bags or containers. Thaw overnight in the fridge before reheating. For the Aji Verde, freeze only if you made it with avocado—Greek yogurt versions can separate or change texture when frozen.
Reheating
Warm the beans and greens mixture gently in a skillet over medium heat, adding a splash of water if it seems dry. For the Aji Verde, give it a good stir or quick blend to revive its creamy texture after cold storage. Always warm your tortillas fresh for the best-tasting Smoky Beans & Greens Tacos with Aji Verde.
FAQs
Can I use a different type Main Course
Absolutely! While pinto and black beans have the ideal creamy texture, feel free to experiment with kidney beans, cannellini beans, or even a hearty lentil blend. Each option will add its own personality to your tacos.
What’s the best way to make this dish vegan?
To make Smoky Beans & Greens Tacos with Aji Verde fully vegan, use a dairy-free yogurt in the sauce and swap the mayo for avocado. Confirm your tortillas are vegan too—most corn tortillas are, but it’s always smart to check!
Can I prep any components in advance?
Definitely! The taco filling and Aji Verde sauce can both be made up to three days ahead. Store them in the fridge, and simply reheat the bean mixture and re-blend or stir the sauce when you’re ready. Your weeknight dinner game just got way easier.
Is the Aji Verde very spicy?
The heat is totally customizable! For mild flavor, remove the seeds and membrane from your jalapeño. For extra heat, leave them in or even add half a serrano chile. You’re always the boss of your spice level.
Can I make Smoky Beans & Greens Tacos with Aji Verde gluten free?
Yes! This recipe is naturally gluten free as long as you use certified gluten-free corn tortillas. Perfect for sharing with friends and family who have dietary preferences or restrictions.
Final Thoughts
There’s just something magical about gathering around a table with a platter of Smoky Beans & Greens Tacos with Aji Verde. Hearty, satisfying, and dripping with color and spice, this is the kind of meatless meal that leaves everyone asking for seconds. I hope you make it part of your own rotation—and don’t forget the extra drizzle of that addictive Aji Verde!
Print
Smoky Beans & Greens Tacos with Aji Verde Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (2 tacos each)
- Category: Main Course
- Method: Stovetop, Blending
- Cuisine: Latin-Inspired
- Diet: Vegetarian, Gluten-Free
Description
These Smoky Beans & Greens Tacos with Aji Verde are a delicious and nutritious vegetarian meal that’s perfect for a quick weeknight dinner. The combination of flavorful beans and greens, topped with a creamy and zesty Aji Verde sauce, all wrapped in warm corn tortillas, creates a satisfying and healthy taco experience.
Ingredients
For the Smoky Beans & Greens:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pinto or black beans, drained and rinsed
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 4 cups chopped kale or Swiss chard
- 2 tablespoons water
- Salt and black pepper, to taste
- 8 small corn tortillas
For the Aji Verde:
- 1 cup fresh cilantro leaves
- 1 small jalapeño, seeded if desired
- 1 small garlic clove
- ¼ cup Greek yogurt or dairy-free alternative
- 2 tablespoons mayonnaise or avocado
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ¼ teaspoon salt
Instructions
- Prepare the Smoky Beans & Greens: Heat olive oil in a large skillet over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute. Add beans, smoked paprika, cumin, chili powder, and salt. Cook for 2–3 minutes. Add greens and water; cover and cook for 3–4 minutes until tender. Season with salt and pepper.
- Make the Aji Verde: Blend all Aji Verde ingredients until smooth and creamy.
- Assemble the Tacos: Warm tortillas, spoon in smoky beans and greens, and top with Aji Verde.
Notes
- These tacos pair well with pickled onions, avocado slices, or cotija cheese.
- Aji Verde sauce can be made ahead and stored in the fridge for up to 3 days.
Your email address will not be published. Required fields are marked *