My husband was just teasing me about how I put kale in everything! I just feel like it’s such an underused green, and it’s SO good for you! It really absorbs any flavor you pack in there. When I was in my first trimester, I was on this kale kick (because we got so much dang kale in our CSA). I made it with some chicken broth, lemon juice, and hot sauce… it was so good! I was eating a head of kale a day for a while there!
Now, my husband will eat it, but not quite as much as I would. So I was trying to figure out how to turn kale into a substantial meal. Put it into tacos with some chicken…voila! It couldn’t be easier to make! Everything goes into one pot! If you don’t have leftover chicken, you could easily get a rotisserie chicken or grill up some chicken breasts and cut them up. I actually had leftover lemon chicken this particular night, but the citrus worked great! It’s a delicious low-fat meal that’s packed with protein, fiber, and tons of vitamins! It would even be good, if you had leftovers, to toss it with some whole wheat pasta! That was my lunch the next day. Enjoy!
8 corn tortillas
1 cup leftover chicken, shredded or cut into pieces
1 cup pinto beans, drained and rinsed
4 leaves of kale, roughly chopped
1 small shallot, diced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder, or to taste
a pinch of salt
a pinch of pepper
1/2 cup chopped tomatoes
1 lime, sliced into wedges
Prep your veggies by dicing the shallot, chopping tomatoes, and cutting the kale; set all aside. That way they’re ready to drop into the pot!
In a dutch oven or large pot on medium-high heat, saute the shallot with oil for about 3 minutes. Add leftover chicken, beans, and kale. Season with cumin, smoked paprika, chili powder, salt and pepper and cook until the kale wilts down, about 5 minutes. Toss in the tomatoes at the last second just to heat everything together. Heat another pan on medium-high heat and warm the tortillas for 30 seconds on each side. You can even warm them in the microwave for a few seconds with a damp paper towel on top. To serve, top the tortillas with the chicken and kale mixture. Top with a squirt of lime.