- 5 stalks of green garlic, chopped
- 3 leaves of kale, chopped
- 1 can black beans
- 6 corn tortillas, warmed
- greek yogurt, to taste
- hot sauce, to taste
Sautee the green garlic in olive oil on medium for 3 minutes. Then add kale. Cook for 2 minutes or until wilted. Salt to taste.
Fill each tortilla with a scoop of black beans and kale mixture.
Top with greek yogurt and hot sauce.
From the cookbook, The Forest Feast by Erin Gleeson.