Kale and Potatoes

standard June 24, 2012 2 responses

The other night we had roasted potatoes with dinner. I’d seasoned them liberally with Arizona seasoning so they were a little spicy (at least for me!) and I had a ton of leftovers. What to do with them, besides eating them cold from the Tupperware container? Then came Farmer’s Market day so I stocked up on kale and zucchini. I noticed I had mushrooms and onion that needed to be eaten fast, and a delicious idea slowly formed for dinner.

Kale and Potato Tacos

Serves 2.

Print-Friendly Recipe

Ingredients:

  • 1 T olive oil
  • 1/4 c onion, diced
  • 1/4 c zucchini, diced
  • 1/2 tsp sea salt
  • 1/2 c crimini mushrooms, diced
  • 1/2 c red potatoes, roasted with chili powder or Arizona seasoning
  • 2 leaves kale
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 c black beans
  • 1 lime
  • 4 T pineapple salsa
  • 4 tortillas or taco shells
  • shredded lettuce, to serve

Steps:

  1. Heat oil in a small saucepan over medium heat. Add onion and zucchini and saute until soft.
  2. Season zucchini with salt and add mushrooms. Continue cooking until mushrooms soften and cook down, about 5 minutes.
  3. Add potatoes, kale, and beans. Season with cumin and chili powder. Stir to combine. Cook until heated through, about another 5 minutes.
  4. Squeeze juice from lime over mixture. Spoon into taco shells or tortillas. Top with salsa and shredded lettuce.

The pineapple salsa really made this dish. I also added some vegan nacho cheese sauce I had on hand, which pulled all the ingredients together. This is definitely one of my new favorite meals!

2 responses