These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.

  • Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.

Reviews (7)

27 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
I loved this! I did add cilantro and a little monterey cheese. Simple, healthy, filling, and easy to whip up on a busy night. It has made its way into my cookbook.
Rating: Unrated
Really yummy tacos, but they are greatly enhanced by adding some orange segments . I also added some shredded purple cabbage.
Rating: 5 stars
Really good, loved the lime! Also loved the idea of putting kale on tacos - ill take that superfood anyway I can get it!
Rating: Unrated
Tasty but needed a little boost. I put a little finely chopped jalapeno and red onion in the guac. Instead of kale, I used a little finely sliced red cabbage, added a nice crunch. Best was addition of a few blood orange segments. Home made corn tortillas are super easy.
Rating: Unrated
Loved these tacos! Very satisfying, even without salsa and I loved the tang of the lime with the avocado. I sprinkled a little cayanne pepper into beans for some heat. This is a great new easy peasy meal for me. Thanks for this recipe!
Rating: Unrated
These tacos were amazing. I mad a bit of Mexican style quinoa as a side and everyone wanted seconds!
Rating: Unrated
Delicious and filling! The only change I made was to add some basic salsa on top (tomato, onion, lime juice, basil). I'm still not sure if tomatoes are "allowed", but I think they're an important part of any diet and found that it enhanced this meal a lot.