Black Bean And Kale Tacos

If cooking has taught me anything, it’s how to cover up mistakes. That’s my favorite part of cooking as opposed to baking: It’s never too late to fix things. I wanted to make a black bean and tempeh taco filling until I realized the tempeh I bought had barley and rye in it which I’m severely allergic to, so that was a no-go.

The second mistake that day was the chickpea flour “grits” you see in the top left of that plate. That’s what you get when you mean to make a tortilla but the batter’s too thin and never comes together. It actually wasn’t bad with a little seasoning and would have been even better with some shredded cheese or Daiya. See? Never too late to fix things.

So even if this wasn’t what I intended to make at all when I started cooking that day, it still tasted incredible. And isn’t that what matters? Oh, that and looks. Looks always matter.

Spicy Cocoa Black Beans With Kale

Ingredients(Makes 2 servings):

• 1 can black beans, drained
• 1 cup kale, chopped
• 1 Tablespoon olive oil
• 1 1/2 teaspoons taco seasoning
• 1/2 teaspoon cocoa powder
• 1/4 teaspoon cinnamon

Combine the black beans and kale in a pan over medium heat with the oil already heated. Cover the pan for 2 minutes until the kale has steamed and changed into a deeper green color.

Remove the cover and season with the taco seasoning, cocoa powder, and cinnamon.

Serve hot into a tortilla wrap, taco shell, with rice or all by itself. Use a dollop of sour cream or Greek yogurt to mellow the spice if necessary.

I really like this, mistake or not. And that grits I could eat again and again with enough cheese on top. So don’t be afraid to make mistakes because you just might knock one out of the park anyway.