If you're looking for a new and different kalette recipe, or something healthy and unusual for Taco Tuesday, this is the one to try. Simple, delicious vegan tacos with roasted kalette, black beans and a simple avocado coconut crema sauce. Incredibly simple to prepare and on the table in 20 minutes! You will love the crispy texture of roasted kalette alongside the spiced black beans, and the luxurious cooling crema sauce.
1packetTaco seasoning, if you want to mix up your own seasoning, I put a suggested recipe in the Notes section
10-15cherry tomatoes, quartered
10soft taco shells or tortilla wraps
Avocado Coconut Crema
1avocado
120ml(0.5cups)coconut milk
Juice of 1 small lime
AFewcilantro leaves, (you can use more as a topping / garnish)
Instructions
Pre-heat the oven to 180C / 360F. I use a fan assisted (convection) oven - if your oven doesn't have a fan, ramp up the temperature to 200C / 390F. It's better to have the oven too hot than too cool in this case.
Scatter your beans and red onions on a large skillet, baking tray or shallow casserole dish that has been lightly oiled. Spray with oil and sprinkle with a light coating of taco or fajita seasoning. Push all the beans and onions to the edges of the pan.
Arrange the kalette in the middle (some may overlap with the beans and some may overlap with other bits of kalette if your pan is a little smaller - it's not a big problem. As you can see in the photos, mine didn't all fit perfectly but it came out OK.)
Roast in the oven for 8 minutes.
Meanwhile, prepare your crema by blending all of the ingredients until smooth.
Remove your kalette and bean filling from the oven after 8 minutes. If you think the kalette needs more crisp to it, put it back for another 2-3 minutes.
Serve! Pile your black beans and kalette into tortillas, top with cherry tomatoes and crema, and devour.