These chipotle-kissed kale tacos are hearty, full of flavor, and just a bit upscale. Here, we combine the flavor of kale with lentils and fingerling potatoes for a tasty taco filling. Earthy flavors of kale and potatoes lead the dish. Yet, lentils round out the dish with a welcome protein boost. Best of all, a subtle chipotle kick adds just a bit of smoky spice for the best darn kale tacos that you’ve ever had.
How To Make This Recipe
In this hearty taco dish, we start by gathering our ribbons of fresh kale, potatoes, and cooked lentils. We’ll spice this vegetable blend up with chipotle powder, ground coriander, garlic, and parsley. To serve, we prefer corn tortillas over flour for the added flavor boost.
Roast Potatoes
We begin by preheating our oven. Meanwhile, we chop our potatoes and toss with extra virgin olive oil. Then, we season our potatoes with salt and pepper. Next, we pour our potatoes onto a baking sheet and roast for 45 mins or so, tossing once, until golden and tender. We watch them closely starting around a half hour or so to prevent burning.
Prepare Filling
While the potatoes are roasting, we prepare our kale and lentils. We warm our large skillet, over medium heat. Then, we add our olive oil and briefly cook our lentils, fresh parsley, garlic, and spices. Next, we add our kale and toss until just wilted. We add a cup of vegetable broth to this mix and allow it to simmer for 10 minutes over moderately low heat. We continue to stir until our kale is tender and much of the water reduces. Once the water is reduced, we fold in our roasted potatoes and season to taste.
Assemble Kale Tacos
Once we’ve folded our potatoes into the taco filling, we remove our skillet from the heat. To assemble our tacos, we warm our tortillas and spoon in our filling. If we’re using thin tortillas, we like to double them up. We like to garnish these tacos with thin slices of radish or picked onions.
More taco recipes:
Recipe Card for Kale Tacos With Lentils & Potatoes
Here’s the recipe card for Kale Tacos With Lentils & Potatoes. Print, share or save!
Kale Tacos With Lentils & Potatoes
Equipment
- Large skillet, non-stick
- Baking sheet
- Mixing bowl
Ingredients
- 16 ounces potatoes chopped
- 2 tablespoons olive oil extra virgin
- 2 cups lentils cooked
- 2 cloves garlic minced
- 1 cup parsley fresh
- 1/4 teaspoon chipotle powder
- 1/8 teaspoon ground coriander
- 12 ounces kale stems discarded, leaves chopped
- 1 cup vegetable broth
- 12 each corn tortillas warm
Instructions
- Preheat the oven to 350°. Toss the potatoes in a mixing bowl with 1 tbsp. olive oil. Season with salt and pepper.
- Pour potatoes onto a baking sheet and set in the oven. Roast for 45 mins or so, tossing once, until golden and tender. Watch closely at 30 minutes to prevent burning. While the potatoes are roasting, prepare the kale & lentils.
- In a large nonstick skillet, heat the rest of the olive oil to medium. Add the lentils, fresh parsley, garlic and spices. Add the kale and toss until just wilted, then add cup of vegetable broth. Cook over moderately low heat, stirring until the kale is tender, about 10 minutes.
- Fold in the potatoes. Season with salt and pepper to taste.
- Remove from heat and spoon the kale mixture onto the tortillas. Tip: If your corn tortillas are thin, double them up to prevent them from breaking while you eat.
- Serve your kale tacos with thinly sliced radish and fresh parsley or garnish of your choice. Enjoy!
