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.
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.
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.
Kale and potato tacos
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
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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