Kale, Pinto and Mushroom Tacos with Guajillo Salsa


This three day weekend was awesome.  Except for the test I took on Saturday morning, the whole weekend was fun: coffee, walks around town, a great swim, and the ZOO!  We finally took Ellie to the Oakland zoo and she loved it.  Especially the petting area.


The squirrel monkeys were also a big hit.  We liked it so much we became members, and I have a feeling we’ll be spending a LOT of time there over the next year.

Afterwards, since we were in Oakland anyway, we went to Subrosa.  Not quite as good as the coffee in SF, but close!  Ellie and Mike had a heart to heart over lattes (or water, in Ellie’s case) in the parklet.



Going back to work on Tuesday was surprisingly not painful. I’ve gotten way better about leaving work at work, and planning farther in advance (three years of teaching and I think I might FINALLY be starting to figure some of this stuff out) so after not thinking about school for three days it was fun to get back to the kids.

Not sure how to segue from that to tacos, so here we go: These are sort of similar to some other kale and guajillo tacos I made, but I think these are a lot better.   They’re more filling, and they’re really cheap to make, especially if you have dried beans lying around.  I used collards instead of tortillas just because they needed to be used up, and NO I will never go paleo or low carb or any of that, swearsies.  I ate PLENTY of carbs for dessert right afterwards anyway.

I think the best thing about these is the beans.  They’re braised in broth with sauteed onions, so they’re full of flavor. Canned beans just wouldn’t be the same.  It takes some planning ahead, but it’s definitely worth it.

Kale, Pinto and Mushroom Tacos with Guajillo Salsa


  • 2 tbsp olive oil
  • 1 yellow onion, minced
  • 2 cups pinto beans
  • 4 cups vegetable oil
  • 2 cloves garlic, minced
  • 1 bunch curly kale, chopped
  • 1/2 lb button mushrooms, sliced
  • 8 guajillo chiles, seeded and stemmed
  • 1 clove garlic, miced
  • 1 3/4 cup hot water
  • 3 tbsp lime juice
  • salt to taste
  • corn tortillas (or collard leaves)


  1. Cover the beans with a few inches of water and soak for at least 8 hours. Drain and set aside.
  2. Heat the oil in a dutch oven and add the onion. Cook until soft, about 5 minutes. Add the beans and vegetable broth and simmer, partially covered until the beans are tender. Check on them periodically and add more liquid if the pot goes dry.
  3. Salt to taste.
  4. While the beans are cooking, make the salsa.
  5. Heat a dry frying pan over medium and add the guajillos, cooking 20 seconds on each side. Transfer to a blender and add the hot water. Let stand for 20 minutes so the chiles can soften. Add the garlic and blend until smooth. Add the lime juice and salt and adjust to taste.
  6. Heat one tablespoon of oil in the skillet and add the sliced mushrooms. Cook, stirring occasionally, until browned. Set aside.
  7. In the same pan, cook the garlic until fragrant (about 30 seconds). Add the chopped kale and cook until soft (about 5 minutes).
  8. When the beans are done, transfer them by slotted spoon into a large bowl. Stir in the kale and mushrooms.
  9. Assemble tacos with a scoop of beans and vegetables, and top with some of the salsa.

(salsa adapted from Hungry Cravings)

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