In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 tablespoon of chili powder, sautéing until fragrant, about 1 minute.

Toss in 1 can of drained black beans and 3 cups of chopped kale. Stir well and cook for 5–7 minutes, until the kale is wilted and the beans are heated through.

While the filling is cooking, char 8 corn tortillas on a gas burner or in a hot skillet for 1–2 minutes on each side.

In a blender, combine 1 cup of fresh cilantro, 1 chopped jalapeño, the juice of 2 limes, and ½ cup of mayonnaise or vegan substitute. Blend until smooth.

Take each warmed tortilla and generously spoon the smoky bean and kale mixture into the center. Top with Aji Verde and your desired toppings.