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.

Sara Haas, R.D.N., L.D.N.
Source: EatingWell Magazine, March/April 2017


Ingredient Checklist


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.


Nutrition Facts

282.8 calories; protein 12.7g 26% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 7.6g 30% DV; sugars 3.4g; fat 11.9g 18% DV; saturated fat 2.9g 15% DV; cholesterol 14.2mg 5% DV; vitamin a iu 1670.9IU 33% DV; niacin equivalents 3mg 23% DV; vitamin b6 0.2mg 11% DV; vitamin c 19.2mg 32% DV; folate 24.5mcg 6% DV; calcium 112.4mg 11% DV; iron 2.1mg 12% DV; magnesium 71.5mg 26% DV; potassium 369.7mg 10% DV; sodium 236.8mg 10% DV; thiamin 0.2mg 16% DV; calories from fat 106.7kcal; percent of calories from carbs 46; percent of calories from fat 36; percent of calories from protein 17; percent of calories from sat fat 8.