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.



  • 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

283 calories; 11.9 g total fat; 14 mg cholesterol; 237 mg sodium. 33.6 g carbohydrates; 12.7 g protein; Full Nutrition