Vegan Kale and Potato tacos

Kale is my favorite green. I love that it is super nutritious, and you can eat it raw, cooked, in juices, smoothies. Anyway, it is the best, but definitely, one of my favorite recipes to eat kale is in taquitos, vegan tacos. You have to try these kale and potato tacos; they really are the best.

tacos de kale y papa

It all starts with a sauce or sofrito, where you add the potatoes and the kale… very easy. And then this delicious plant-based “guisado” (stew) is put into corn tortillas, and … yummy! You have a great breakfast, lunch, or dinner.

kale, tomato and potoato

These kale and potato tacos in tomato sauce are a staple in my house; we eat them often. It is also one of the recipes I get asked about most often. What I love about this recipe is that each person whom I’ve given the recipe to has made it in their way, so now it’s theirs. 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.

potato and kale for tacos

TIPS, TRICKS & OTHER RECIPES

  • This recipe starts with a sauce. For me, and I know that each culture and each house has a different recipe, it is tomato + onion + garlic. I put everything in the food processor (affiliate link) and press until everything is chopped into small pieces.
  • There have been some occasions in which I add everything in the blender, and I make it more like a “caldillo.” It all depends on how much time I have. Also, if I’m going to use the blender in another recipe that I’ll be cooking, I will probably use the blender to make this Mexican base sauce. The thing is to make cooking easy, fast, and super healthy. And let’s be real, to have less dishwashing to do afterward.
  • For this kale tacos recipe, you can add chipotle peppers in adobo sauce or a teaspoon of ground chipotle, or chopped serrano peppers, or even a full jalapeño. You could also do it with ground coriander, oregano, mint , spearmint, cumin,etc.
  • To serve: you can serve it over rice, or maybe with some vegan cheese to make quesadillas or even fill a charred poblano pepper. Finish the taquitos with sliced ​​avocado, guacamole, and Mexican salsa verde.
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A perfect 3-course meal would be:

kale and potato for tacos

This recipe is ready in no time at all, and let me tell you that if you add more liquid, you can even have a delicious soup. I hope this recipe saves you on crazy days when you have to cook as fast as you can.

plant based kale and potato stew

Here is the recipe for these

kale and potato tacos

and if you like them, please share your recipe on the blog. And don’t forget to share it -if you do this recipe- on Instagram and Facebook; if you are doing it later, save it on Pinterest.

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 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican vegan food
Servings 6 people
Calories 89 kcal

Ingredients
  

  • 5 to matoes
  • 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.
  • Prepare the stir fry. Blend the tomato, onion, and garlic in the food processor. In the blender, put about a tablespoon of water; whatever is necessary for the blender to run well.
  • 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.

Notes

You can save kale stalks for a smoothie or juice.

Nutrition

Calories: 89kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 210mgPotassium: 596mgFiber: 3gSugar: 3gVitamin A: 1812IUVitamin C: 35mgCalcium: 49mgIron: 3mg
Keyword Carrot tacos, 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 #brownsugarandvanilla so we can all see your creations.

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