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kale black bean tacos

Kale Veggie Black Bean Tacos

Maggie Michalczyk, RDN
Prep Time 10 mins
Servings 4 tacos


  • 1 bag Nature’s Green Tuscan Kale
  • 1 package corn tortillas sprouted if desired
  • 1 can no salt added black beans
  • 1 red orange, or yellow bell pepper, sliced into strips
  • 1 cup cubed butternut squash fresh or frozen
  • Optional toppings: avocado slices pumpkin seeds, crumbled feta cheese


  • To assemble the tacos heat a medium-sized skillet over medium to low.
  • Heat one tortilla on the skillet at a time.
  • Once warmed, place ½ cup of kale on the tortilla.
  • If you’re using frozen butternut squash, defrost in the microwave and then saute on a pan with a little bit of olive oil until slightly crispy. If using fresh, roast in the oven for 20 minutes at 400 degrees F and then saute on a pan with a little olive oil until slightly crispy.
  • Top tortillas with approximately ½ cup black beans, ½ cup butternut squash, and ¼ cup sliced peppers each.
  • Repeat with remaining tortillas and top with sliced avocado, pumpkin seeds, or crumbled feta cheese.