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Bean & Bacon Breakfast Tacos

Bean & Bacon Breakfast Tacos

Get a serving of vegetables from kale, and protein and fiber from beans, in this breakfast taco recipe. Other types of beans, such as pinto, black, kidney, or chickpeas also work well.


  • 1 teaspoon extra-virgin olive oil
  • 1 cup finely chopped kale
  • ½ cup rinsed canned low-sodium cannellini beans
  • 2 5-inch corn tortillas, warmed
  • 1 tablespoon shredded Cheddar cheese
  • 1 piece cooked bacon, crumbled


  • 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.



AUTHOR Sara Haas, R.D.N., L.D.N.
BRAND EatingWell

YIELD 1 serving
ACTIVE TIME 10 minutes
TOTAL TIME 10 minutes


Per serving 283 Calories
Total Fat 12 g
Saturated Fat 3 g
Mono Saturated Fat 5 g
Cholesterol 14 mg
Sodium 237 mg
Fiber 8 g
Protein 13 g
Potassium 370 mg
Added Sugars 0 g
Total Sugars 3 g
Calcium 112 mg
Folate 25 mcg
Vitamin E 1 mg
Zinc 2 mg
Vitamin B3 1 mg
Carbohydrate Servings 2

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