Vegan Kale and Potato tacos

These kale and potato tacos are the perfect stew for lunch, dinner, or breakfast. This plant-based recipe is going to become a basic in your home, just like in mine. The potatoes and kale cooked in tomato sauce are perfect for serving in taquitos with avocado and sauce.
tacos de kale y papa

Why we love this recipe

These vegan kale and potato tacos in tomato sauce are a staple in my house; we eat them pretty often. What I love about this recipe is that each person whom I’ve given the recipe to has made their own.

Some friends tell me they chop the tomato and aromatics; others tell me that they add coriander, oregano, or other herbs to their vegan potato and kale tacos.

Kale is my favorite green, no question about it. I love how nutritious it is and how you can eat it – raw, cooked, juiced, in smoothies, etc. One of my favorite ways to eat kale is in taquitos – vegan tacos. You must try these vegan kale and potato tacos; they are the best.

kale, tomato and potoato

Ingredients

  • Tomatoes
  • Onion and garlic cloves
  • Oregano.
  • Oil
  • Potatoes.
  • Clean and chopped a bunch of kale.
  • Chile.
  • Corn tortillas for serving

How to make these vegan tacos

It all starts with a Mexican tomato sauce or sofrito, where you add the potatoes and the kale. Then, this delicious plant-based “guisado” (stew) is put into corn tortillas to make tacos. You will have a great breakfast, lunch, or dinner.

How to make the sofrito?

  • I put all the ingredients in the food processor and pulse until everything is chopped into small pieces. You can also do it in a blender, but use the pulse function, you still want your sofrito with a chunky texture.
kale and potato for tacos

How to serve these Potato and kale stew

  • Tacos. Make tacos with corn or flour tortillas. Finish the taquitos with sliced ​​avocado, guacamole, and Mexican salsa verde.
  • Quesadillas
  • Poblanos. Stuff charred poblano pepper.
plant based kale and potato stew




Kale and potato tacos

These kale and potato tacos are the perfect stew for lunch, dinner, or breakfast. This plant-based recipe is going to become a basic in your home, just like in mine. The potatoes and kale cooked in tomato sauce are perfect for serving in taquitos with avocado and sauce.
5 de 1 voto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican vegan food
Servings 6 people
Calories 89 kcal

Ingredients
  

  • 5 tomatoes
  • 1/4 onion
  • 3 garlic cloves
  • 1 tablespoon oil * optional
  • 2 or 3 potatoes depends on the size
  • 1 bunch of clean and chopped kale
  • 1/2 teaspoon sea salt
  • 1 serrano pepper * optional
  • corn tortillas for serving

Instructions
 

  • Dice the potato.
  • Cut the kale into strips, if the stems are too thick, remove them.
  • Blend the tomato, onion, and garlic in the food processor or blender, put about a tablespoon of waterif needed.
  • In a large skillet with a lid, put the potatoes, the kale, and add the tomato mixture. Add the whole serrano pepper (it is to give flavor). Add salt and pepper to taste.
  • Cover the pan and let it simmer until the potatoes are cooked. Serve with corn tortillas or as a side dish.

Notes

You can save kale stalks for a smoothie or juice.

Nutrition

Serving: 1servingCalories: 89kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 210mgPotassium: 596mgFiber: 3gSugar: 3gVitamin A: 1812IUVitamin C: 35mgCalcium: 49mgIron: 3mg
Keyword healthy mexican food, Mexican vegan tacos, plant based tacos, vegan mexican food

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 1 vote (1 rating without comment)
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