Think outside the tortilla with these adorable vegan mini-tacos! Collards are one of the few garden crops that can weather the heat as spring shifts to summer in Florida. These leafy greens are an excellent source of vitamin C, vitamin A, vitamin E, and manganese. Collards also contain two hallmark anti-inflammatory nutrients: vitamin K and omega-3 fatty acids in the form of alpha-linolenic acid, or ALA. They also provide us with four core conventional antioxidants! You gotta love collards!
Ingredients
SERVINGS: Makes 10 (4-inch) tacos
- 2 tablespoons olive oil or coconut oil
- 1 onion, chopped
- 2 cups fresh corn kernels, from 4 ears corn
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked sweet paprika
- ½ teaspoon ground cumin
- 1 cup cooked black beans
- Sea salt and freshly ground pepper
- 1 avocado, diced
- Juice of 1 lime
- 5 large collard greens
- Mexican tarragon and spicy oregano, for serving
Preparation
- Heat oil in a large skillet over medium heat. Cook onions until soft.
- Add corn and cook until beginning to brown. Add garlic, chili powder, paprika, and cumin; cook until fragrant. Stir in beans and season with salt and pepper.
- Combine avocado and lime juice in small bowl and season with salt and pepper.
- Cut collard leaves into 4-inch circles using a round cutter or a small plate as a guide, avoiding the stems. Discard stems.
- Gently warm collard "tortillas" over a very low open flame or in grill pan.
- To serve, fill each collard with corn mixture and top with avocado and fresh herbs.
