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




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

2 tacos each
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.

2 starch, 1 1/2 fat, 1 lean protein