Kale, Black Bean and Red Chile Tacos with Queso Fresco
According to chef Rick Bayless of Frontera Grill in Chicago, mosttacosin 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 & WineChefs' Easy Weeknight Dinners.