Nourish
A so-simple taco recipe for crazy-busy days
Are you as obsessed as we are with the healthy-food blog With Food + Love? Founder Sherrie Castellano creates and shares recipes that are simple, wholesome, healthy, and—best of all—delicious. She’s also the genius behind some of our most popular b3 Kitchen recipes, like the Rosewater Berry Smoothie Bowl. Read on to get to know Sherrie (her “aha” moment is so fun!), and check out her favorite recipe for crazy-busy days.
Name: Sherrie Castellano
Current City: Saint Louis, MO
First job: I’ve worked in restaurants from age 15 to 30, and I’ve done everything from cook to manage the bar. My first job was as a server at a boat-up restaurant along the St. Lawrence River.
Proudest moment: My Saveur Magazine Blog Award nomination in 2015. That recognition was life-changing, both professionally and personally.
I feel unstoppable when: I’m rested.
Favorite barre3 posture: Pigeon at the barre, for sure. Such a great, deep stretch.
Pet peeve: I travel a lot so (one of) my biggest pet peeves is when people don’t deplane aircrafts appropriately. It’s a very simple process, moving from the front to the back. But, some people still have a hard time waiting their turn.
Aha moment: Last fall I endured a tension headache that lasted for 60 straight days. No breaks, no relief. I ended up in the hospital, and it has critically changed the way I approach stress management.
Power song: “That Old Black Hole” by Dr. Dog
Biggest struggle: Anxiety. My life-long struggle and recent OCD diagnosis.
I wish: For world peace. Is that cliche? It’s the truth.
For inspiration, I: Find nature. Go on a hike. Spend time in my garden. Take a drive in the country.
Go-to recipe when I’m starving and am crazy busy: Greens and Beans Tacos. The texture of hearty kale with the creamy beans makes this plant-based recipe a superstar. It comes together in under 20 minutes. It is loaded with protein, nutrient-dense greens, and anti-inflammatory spices. The recipe uses kidney beans, but any beans (or lentils) you have on hand will work great. They’re vegan and naturally gluten-free.
Serves: 3 – 4
Takes: 20 minutes
Ingredients:
2 Tbs. olive oil
1 medium onion, minced
3 garlic cloves, minced
4 cups kale, thinly shredded
2 cups cooked beans (kidney, black, or pinto)
1 Tbs. chili powder
1/4 tsp. cumin
1/4 tsp. coriander
1/2 cup filtered water
1/4 tsp. sea salt
1/4 tsp. black pepper
6 – 8 soft corn tortillas
1/2 cup onions, diced small
1/4 cup fresh cilantro, chopped
1 avocado, sliced
hot sauce, optional
DIRECTIONS
- Heat the olive oil in a sauté pan over low heat. Toss in onion, and sweat for 1 minute.
- Add in the garlic and kale, and stir briefly. Cover the pan for about 3 minutes, or until the kale becomes bright green and wilted.
- Add in the beans, spices, water, salt, and pepper. Turn up the heat up to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are heated through.
- To assemble, divide the taco mixture evenly amongst the tortillas and top with the fixings of your choice.
Are you as obsessed as we are with the healthy-food blog With Food + Love? Founder Sherrie Castellano creates and shares recipes that are simple, wholesome, healthy, and—best of all—delicious. She’s also the genius behind some of our most popular b3 Kitchen recipes, like the Rosewater Berry Smoothie Bowl. Read on to get to know Sherrie (her “aha” moment is so fun!), and check out her favorite recipe for crazy-busy days.
Name: Sherrie Castellano
Current City: Saint Louis, MO
First job: I’ve worked in restaurants from age 15 to 30, and I’ve done everything from cook to manage the bar. My first job was as a server at a boat-up restaurant along the St. Lawrence River.
Proudest moment: My Saveur Magazine Blog Award nomination in 2015. That recognition was life-changing, both professionally and personally.
I feel unstoppable when: I’m rested.
Favorite barre3 posture: Pigeon at the barre, for sure. Such a great, deep stretch.
Pet peeve: I travel a lot so (one of) my biggest pet peeves is when people don’t deplane aircrafts appropriately. It’s a very simple process, moving from the front to the back. But, some people still have a hard time waiting their turn.
Aha moment: Last fall I endured a tension headache that lasted for 60 straight days. No breaks, no relief. I ended up in the hospital, and it has critically changed the way I approach stress management.
Power song: “That Old Black Hole” by Dr. Dog
Biggest struggle: Anxiety. My life-long struggle and recent OCD diagnosis.
I wish: For world peace. Is that cliche? It’s the truth.
For inspiration, I: Find nature. Go on a hike. Spend time in my garden. Take a drive in the country.
Go-to recipe when I’m starving and am crazy busy: Greens and Beans Tacos. The texture of hearty kale with the creamy beans makes this plant-based recipe a superstar. It comes together in under 20 minutes. It is loaded with protein, nutrient-dense greens, and anti-inflammatory spices. The recipe uses kidney beans, but any beans (or lentils) you have on hand will work great. They’re vegan and naturally gluten-free.
Serves: 3 – 4
Takes: 20 minutes
Ingredients:
2 Tbs. olive oil
1 medium onion, minced
3 garlic cloves, minced
4 cups kale, thinly shredded
2 cups cooked beans (kidney, black, or pinto)
1 Tbs. chili powder
1/4 tsp. cumin
1/4 tsp. coriander
1/2 cup filtered water
1/4 tsp. sea salt
1/4 tsp. black pepper
6 – 8 soft corn tortillas
1/2 cup onions, diced small
1/4 cup fresh cilantro, chopped
1 avocado, sliced
hot sauce, optional
DIRECTIONS
- Heat the olive oil in a sauté pan over low heat. Toss in onion, and sweat for 1 minute.
- Add in the garlic and kale, and stir briefly. Cover the pan for about 3 minutes, or until the kale becomes bright green and wilted.
- Add in the beans, spices, water, salt, and pepper. Turn up the heat up to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are heated through.
- To assemble, divide the taco mixture evenly amongst the tortillas and top with the fixings of your choice.
