Black Bean Taco with Kale Microgreens & Spicy Serrano Pepper Salsa

August 04, 2021

Black Bean Taco with Kale Microgreens & Spicy Serrano Pepper Salsa

Recipe: Black Bean Taco with Kale Microgreens & Spicy Serrano Pepper Salsa

Author: Lenise Ligon, Hamama Friends Group

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Makes: 8 servings for Tacos, 5 Cups of Salsa

Who doesn’t love a good taco! This delicious taco, made by our lovely Hamama grower Lenise, is filled with nutrients and is quick to cook (score!)! With the spicy serrano pepper salsa and your kale microgreens, this dish will be sure to please everyone!


“Black Bean Taco with Kale Microgreens & Spicy Serrano Pepper Salsa. I love experimenting with quick meals that don't break the bank. I'm vegetarian and creating foods rich with flavor that's also healthy for you (this particular dish is loaded with protein, iron, and vitamin C) makes my heart happy. Plus, this is something the entire family can enjoy. I hope you like it!” - Lenise L.


  • 2 Garlic Cloves (minced)
  • 1 small White Onion (chopped)
  • 1 Tbsp Olive Oil
  • 2 cans Jack’s Quality, Low Sodium Organic Black Beans (drained and rinsed. You can use other black beans if you want as well)
  • 1 ½ Tsp Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Southwest Seasoning Blend
  • Yellow Corn Tortillas, small (you can also use flour tortillas)
  • Garnish: Kale Microgreens, Green Onions, Cilantro, Avocado, Lime Wedges, SPicy Serrano Pepper Salsa

Ingredients for Spicy Serrano Pepper Salsa:

  • 5 Fresh Roma tomatoes
  • 1/2 cup canned tomatoes
  • Fresh cilantro
  • 2 Serrano (smaller sized) peppers – if you don’t like heat you can replace it with 1/4 cup chopped bell pepper
  • 1/2 Red onion
  • 3 Green onion
  • 1 Clove Garlic – only use fresh garlic here for best flavor
  • 1 Lime - just the juice
  • 1/2 tsp Chili powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sugar
  • 1/4 tsp Salt
  • 1/4 tsp pepper


  1. In a medium saucepan saute your garlic and white onion with 1 tbsp olive oil.
  2. Once the onions and garlic are softened, combine the Black Beans, 1 1/2 tsp chili powder, 1 tsp cumin, 1 tsp southwest seasoning blend.
  3. Simmer mixture for about 15 minutes, stirring occasionally.
  4. Add warmed yellow corn taco shells (I heat them in the oven at 350 for 5 minutes) and top with fresh cilantro, kale microgreens and serrano salsa.
  5. Serve with sliced avocado and lime wedge and enjoy!! :D

For the Spicy Serrano Pepper Salsa:

  1. Roughly chop the vegetables, add to a food processor along with spices and lime juice.
  2. Chop in quick bursts until it’s finely mixed. This salsa should last for up to a week if stored in a sealed container in the fridge.

Make this recipe today!

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