• 15 oz can of black beans
  • ½  medium onion
  • 1 clove garlic
  • 2 oz, ½ cup grated cheese
  • 4-6 leaves kale
  • 1 carrot
  • ¼ cup salsa
  • ½ tsp cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 TBSP olive oil
  • Tortillas (optional make your own with 2 cups corn masa


  1. Wash hands.
  2. Sautee olive oil, garlic and onions on medium high heat for 2 to 3 minutes.
  3. Add black beans, cumin, salt and pepper. Reduce to low heat and simmer for 20 minutes.
  4. Shred carrots, cheese (if not pre-shredded) rip up kale.
  5. Top tortillas with black beans, kale, carrots, cheese, and salsa.


Optional- homemade tortillas

  1. Combine 4 cups of corn masa flour with 3 cups of water. Mix thoroughly for two minutes to form a soft dough.
  2. Roll into small balls (a little smaller than a golf ball).
  3. Line tortilla press with wax paper on both sides. Press dough balls, one at a time. Each ball will form a 5 inch diameter tortilla.
  4. Heat skillet on medium-high heat. Cook each tortilla for 30 seconds on each side, turning tortilla 3 times. Keep tortillas warm, wrapped in a towel.