Everything is Ire Man; Jamaican Spiced Red Bean and Kale Chip Tacos
Last week I was at the grocery store searching high and low for fenugreek. I failed that mission, but instead I stumbled upon Jamaican allspice. What is the difference between Jamaican allspice and “regular” allspice, you ask? Umm…honestly I don’t know. I bought it anyway.
Now, let’s fast forward to last night when I looking for inspiration for Taco Tuesday tonight. As I was flipping through this great new cookbook that I got for Christmas called The Taco Cleanse, I found a recipe for “redemption beans” which are a Jamaican style red bean that features allspice. Sounded good to me. I Dr. G’ed the recipe a bit and created these yummy tacos. One love, Jamaica baby.
Here is what we are making:
This post is a serious score because hidden inside is my favorite recipe for kale chips.
Who said that all tacos have to be Mexican? Certainly not me. It’s taco time.
One love, happy eating, and best health,
Dr. G
Taco Tuesday #8 – Everything is Ire Man; Jamaican Spiced Red Bean and Kale Chip Tacos
Ingredients
Kale Chips:
- 1 bunch of kale
- garlic powder, to taste
- nutritional yeast, to taste
- drizzle of olive oil
- pinch of salt (optional)
Beans:
- 3 cups of red pigeon peas (or red kidney beans)
- 1 1/2 cups almond/coconut milk blend (you can also just use coconut milk, but the blend cuts the calories)
- 1 habanero pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- 3 cloves of garlic, pressed or smashed
- 3 scallions, crushed but left whole
- pinch of salt to taste
Plantains:
- 1 plantain cut on the bias
Tacos:
- 6 tortillas of your choice
- whole lettuce leaves, any lettuce will work (one for each taco)
- salsa of your choice (I used habanero salsa because I am not a wimp) or guacamole
Instructions
Kale Chips:
- First wash and dry your kale. Get as much water off as you can.
- Pre-heat your oven to 300F.
- Rip the leaves off the stems and tear them into bite sized pieces, toss them into a big bowl.
- Drizzle with olive oil, sprinkle with nutritional yeast, garlic powder, and salt to taste.
- Massage those leaves until they are coated with all that good stuff you just sprinkled them with. Spread the kale in a single layer on a cookie sheet and put them in the oven for 25 minutes.
Beans:
- Heat the milk, scallions, garlic, bay leaves, spices and the habanero in a sauce pan. Don't bring it to a boil just a simmer...be cool. You want to almost steep the herbs and spices in the milk, like tea.
- Let those flavors get to know each other for 10 minutes or so.
- Add in the beans and heat through, another 5 minutes or whatever, doesn't really matter...just leave them in there until you are ready to assemble the tacos.
Plantains:
- Just throw these in a non-stick pan and let them brown on both sides
Tacos:
- Go ahead and assemble your tacos!
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