Bean & Bacon Breakfast Tacos

Bean & Bacon Breakfast Tacos

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From: EatingWell Magazine, March/April 2017

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.

Ingredients 1 serving

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  • 1 teaspoon extra-virgin olive oil
  • 1 cup finely chopped kale
  • ½ cup rinsed canned low-sodium cannellini beans
  • 2 (5 inch) corn tortillas, warmed
  • 1 tablespoon shredded Cheddar cheese
  • 1 piece cooked bacon, crumbled

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 2 tacos each
  • Per serving: 283 calories; 12 g fat(3 g sat); 8 g fiber; 34 g carbohydrates; 13 g protein; 25 mcg folate; 14 mg cholesterol; 3 g sugars; 0 g added sugars; 1,671 IU vitamin A; 19 mg vitamin C; 112 mg calcium; 2 mg iron; 237 mg sodium; 370 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value), Vitamin C (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, 1 lean protein

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