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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
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Ingredients

Ingredient Checklist

Directions

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  • 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; protein 12.7g; carbohydrates 33.6g; dietary fiber 7.6g; sugars 3.4g; fat 11.9g; saturated fat 2.9g; cholesterol 14.2mg; vitamin a iu 1670.9IU; niacin equivalents 3mg; vitamin b6 0.2mg; vitamin c 19.2mg; folate 24.5mcg; calcium 112.4mg; iron 2.1mg; magnesium 71.5mg; potassium 369.7mg; sodium 236.8mg; thiamin 0.2mg; calories from fat 106.7kcal.
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