Collard Green & White Bean Spicy Chipotle Tacos

Do you have a little voice in your head that informs you of your food cravings?  You know what mine has been saying lately?
“Tacos tacos, tacos tacos tacos tacos, tacotacotaco, tacos… taaaaaacoooooos…”


So earlier in the week I picked up some pre-made corn hard taco shells at the grocery store.  And last night was taco night!  I thought I’d healthify the tacos with a whole bunch of greens and beans, so collards and white kidney beans it was.  Mmmm.


I used one of my favourite spicy peppers here: chipotle.  Chipotle peppers are smoked jalapeno peppers, and I buy mine in a can labeled: “chipotle in adobo”.  The adobo part is a seasoned tomato sauce that is just to die for.  Whenever I open a can I have a hard time refraining from just eating the spicy adobo sauce.

These tacos are a great way to get in your greens for the day.  And the boyfriend ate even more tacos than I had anticipated with great delight, so you know they are man-approved.  I hope they satisfy your taco cravings too!


Collard Green & White Bean Spicy Chipotle Tacos
Makes 12 tacos

  • 1 Tbsp. (15 ml) olive oil
  • 2 red onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 bunch collard greens, chopped (leaves and stems separated)
  • 1 can (540 ml) white kidney beans, rinsed & drained
  • 2 chipotle peppers in adobo (smoked jalapenos in a tomato sauce), finely chopped
  • 1 handful fresh cilantro leaves, chopped
  • 1 tsp. (5g) sea salt
  • 12 hard-shell corn tacos

Preheat oven to 350F.

In a large pan, heat olive oil over medium heat.  Add onions and garlic, and sautee until the onions are translucent, about 5-10 minutes.  Add the collard green stems and saute until tender, about 4 minutes.  Add the kidney beans, chipotles, cilantro, and salt, and collard green leaves.  Saute until the collard leaves are bright green, about 2 minutes more.  If your mixture starts to stick, add in about 1/4 c. of water and continue to stir frequently.


Lay out your taco shells on a baking sheet, and heat at 350F for 5 minutes.

Remove shells from the oven and fill with the greens & beans mixture.

Serve hot and enjoy!


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Categories: Dairy-Free, Gluten-Free, Vegan, Vegetarian


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6 Comments on “Collard Green & White Bean Spicy Chipotle Tacos”

  1. November 7, 2011 at 9:33 pm #

    This looks really yummy!

  2. Lorraine
    November 8, 2011 at 7:31 am #

    Looks delicious. Will have to give it a try.

    • November 8, 2011 at 8:07 am #

      You’d really love it!!

      I think it would also be great with Swiss chard or kale!!

  3. November 8, 2011 at 9:16 am #

    Wow these look absolutely delicious!

  4. A Tablespoon of Liz
    November 8, 2011 at 12:07 pm #

    This looks so good! Def. not your normal taco filling!


  1. The Pickled Soprano | The Kitchen Operas - October 4, 2012

    […] I had no idea it was Vodka Day until I stumbled across something on Twitter this afternoon. It’s also National Taco Day — to celebrate I think you need some gorgeous Collard Green & White Bean Spicy Chipotle Tacos. […]

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