These tacos were AMAZING. Simply put. Veggie filled corn tortillas with a spicy kick peanut sauce. A must try for a Thai inspired twist on taco night.
When sautéing veggies start with onions then carrots, then peppers, and end with kale. If you do it in this order it ensures the more fragile veggies do not burn! The kale will be done when wilted and will decrease in size significantly so add more if you wish, the limit does not exist on how much kale you can add.
1 pkg corn tortillas
1 can black beans
½ yellow onion
2 large julienned carrots
½ orange bell pepper
½ red bell pepper
3 c kale
1 tsp coconut or olive oil
1 tsp salt & pepper (each)
Spicy Peanut Sauce:
¹⁄ ³ c creamy natural peanut butter
1 tbsp Sriracha*
1 clove garlic
½ tsp brown sugar
2 tbsp soy sauce
3 tbsp water
1) Cut veggies in thin strips and sauté in a little bit of coconut oil or olive oil, season with salt & pepper.
2) Heat black beans in separate pot, season with salt & pepper as desired.
3) Whip up the sauce- microwave peanut butter for 15 seconds to soften, mince garlic, and add all ingredients together and stir.
4) Assemble tacos! Beans, veggies, sauce. Eat.
*Sriracha is a spicy Thai chili sauce. Green cap. Rooster on the front. If you have ever been to an Asian restaurant you have seen it.