1 cup canned kidney beans, drained
3 tablespoons olive, canola or safflower oil
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon tomato paste
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon black pepper
1 cup washed kale, tough stems removed
Extra virgin olive oil for brushing
Preheat the oven to 400 degrees F. Line a mini 12-muffin pan with liners and oil lightly. Mash the kidney beans with a fork in a large bowl. Sauté the onion and garlic with the oil until lightly browned. Add to the beans. Stir in the rest of the ingredients besides the kale and mix until combined.
Oil the kale lightly with the extra olive oil. Line each cup with a couple pieces of kale. The kale should stick out of the cups. Place the filling onto the kale. Bake 10 minutes. Serve warm.