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.
10 minutesmins
20 minutesmins
30 minutesmins
6people
Calories: 89kcal
Ingredients
5 tomatoes
1/4onion
3garlic cloves
1tablespoonoil * optional
2or 3 potatoesdepends on the size
1bunch of clean and chopped kale
1/2teaspoonsea salt
1serrano 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.