Kale Veggie Black Bean Tacos

This recipe for kale veggie black bean tacos was created in partnership with Nature’s Greens but all opinions are my own and I appreciate your support!

These kale veggies tacos are an easy weeknight meal idea that pack plant-based protein and fiber from the black beans and veggies. All the veggies are customizable, except for the green base of kale–that’s non negotiable!

Tacos are one of those foods that are fun to eat and can be a great vehicle for nutrition as well. There are so many different combinations worth exploring when it comes to what to put into your taco and one of my favorite ways to make them is this combination for kale veggie black bean tacos! Another fun idea is to make this into a “taco bar” similarly to what I did in the photo below for a party or when you’re having people over.

A Plant-Based Approach to Taco Night

I definitely grew up thinking that every single meal had to have a source of meat for protein to keep you full. While that is well and good as I studied nutrition in college I experimented with a lot more plant-based meals that revolved around ancient grains, beans and veggies. And while I still enjoy eating meat, a couple times a week I go meatless with a meal like these kale veggie black bean tacos. If you think you’re missing major protein with a meal like this, I’m here to tell you that kale is actually even more nutrient dense than you ever thought!

That’s right, kale does in fact contain protein. It’s one of the few vegetables with a small (but significant!) amount of protein coming in at 3 grams per cup. It’s also a great source of vitamin A, C (more than a whole orange!), and K. Check out this post on the Nature’s Greens page that I wrote all about kale’s health benefits for more info! The black beans in this recipe also contribute to the overall protein content of the tacos. Black beans are in the legume family and contain 15 grams of protein per cup. Just like kale, black beans are also a good source of fiber, which is how this meal works to fill you up!

Another way that I like using kale is as a green base to literally anything and everything. Chicken or salmon? Green base! Random mix of veggies? Green base! Kale black bean tacos? Green kale base! Leftover pizza? Green base! Are you catching on? The green base trick is a great way to eat more greens in general and if you’re weary about kale, I promise trying it with different foods this way will convince you once and for all.

If you like this veggie forward recipe I know you’ll love this recipe for kale cauli breakfast bowls, and kale blackberry farro salad with a maple tahini dressing.

Kale Veggie Black Bean Tacos

Maggie Michalczyk, RDN

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Prep Time 10 minutes mins

Servings 4 tacos

Ingredients

  

•  
• 1 bag Nature’s Green Tuscan Kale
• 1 package corn tortillas sprouted if desired
• 1 can no salt added black beans
• 1 red orange, or yellow bell pepper, sliced into strips
• 1 cup cubed butternut squash fresh or frozen
• Optional toppings: avocado slices pumpkin seeds, crumbled feta cheese

Instructions

 

•  
• To assemble the tacos heat a medium-sized skillet over medium to low.
• Heat one tortilla on the skillet at a time.
• Once warmed, place ½ cup of kale on the tortilla.
• If you’re using frozen butternut squash, defrost in the microwave and then saute on a pan with a little bit of olive oil until slightly crispy. If using fresh, roast in the oven for 20 minutes at 400 degrees F and then saute on a pan with a little olive oil until slightly crispy.
• Top tortillas with approximately ½ cup black beans, ½ cup butternut squash, and ¼ cup sliced peppers each.
• Repeat with remaining tortillas and top with sliced avocado, pumpkin seeds, or crumbled feta cheese.

XOXO

Maggie

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