According to chef Rick Bayless of Frontera Grill in Chicago, most tacos in Mexico are “warm tortillas wrapped around anything: a flavorful stew, grilled steak, scrambled eggs or salady stuff.” Here, he fills tortillas with a quick stewy braise of greens and beans in a rich guajillo chile sauce. Slideshow:  More Taco RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners


Credit: Fredrika Stjärne

Recipe Summary

50 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat the oil. Add the chiles in batches and toast over moderately high heat until pliable and fragrant, about 1 minute. Using tongs, transfer the chiles to a heatproof bowl and cover with the boiling water; set a plate on top to submerge the chiles. Let stand until softened, about 20 minutes. Reserve the saucepan and oil.

  • Drain the chiles, reserving 2/3 cup of the soaking liquid. Transfer the chiles and their soaking liquid to a blender along with the garlic, oregano and pepper and puree until smooth. Strain the chile puree through a fine sieve. Reheat the oil in the saucepan. Add the chile puree and 3/4 cup of water and cook over moderate heat, stirring constantly, until slightly thickened, about 5 minutes. Season the chile sauce with salt and the sugar.

  • Add the kale and black beans to the chile sauce and cook, stirring occasionally, until the kale is wilted and the beans are hot, about 5 minutes. Transfer to a wide bowl and sprinkle with the queso fresco. Serve with the warm tortillas.

Make Ahead

The chile sauce can be prepared through Step 2 and refrigerated for up to 2 days.