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.
6 people
Calories: 89kcal
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: 1serving | Calories: 89kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 596mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1812IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 3mg