Get a serving of vegetables from kale, and protein and fiber from beans, in this healthy breakfast taco recipe. Other types of beans (pinto, black, kidney) or chickpeas also work well. Source: EatingWell Magazine, March/April 2017

Sara Haas, R.D.N., L.D.N.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium heat. Add kale and beans and cook, stirring, until hot, about 2 minutes. Serve in corn tortillas topped with cheese and bacon.

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Nutrition Facts

283 calories; 11.9 g total fat; 2.9 g saturated fat; 14 mg cholesterol; 237 mg sodium. 370 mg potassium; 33.6 g carbohydrates; 7.6 g fiber; 3 g sugar; 12.7 g protein; 1671 IU vitamin a iu; 3 mg niacin equivalents; 19 mg vitamin c; 25 mcg folate; 112 mg calcium; 2 mg iron; 72 mg magnesium;