Kale, Turkey and Black Bean Taco Filling Portrait

Kale, Turkey and Black Bean Taco Filling




Yield 5 cups

Kale, Turkey, and Black Bean Taco Filling is an easy way to veg-out Taco Night. Use this filling straight up, in your fav tortilla, on top of a salad or sauteed with cabbage. The possibilities are endless!


Let me share what I did and how we used it. Hopefully, it will give you some ideas of your own.


Heat a large skillet over medium-high heat, spray with non-stick spray and brown the turkey with onion.

Dice the Jalapeno and add it to the browning meat. Leave in the seeds and ribs if you’d like a bit more heat.

Chop the kale small. I used the technique I showed in this video.

Add the chopped kale to the skillet with a pinch of salt and stir all together.

Add in the diced pepper, black beans and spices. Cook for a few more minutes allowing all the flavors to merge and the pepper to soften just a little bit.

Lower to a simmer to keep warm until ready to use.


  • This recipe is very forgiving. Use what you have on hand! 
  • If you notice the meat starting to dry out, add a tablespoon or 2 of salsa. Moistens things right up!
  • As for the nutritional information, this recipe makes about 5 cups, which is enough to serve about 20 tacos. I’ll post using a 1 cup as a serving size to keep it easy.

Courses Dinner

Cuisine Mexican, Any

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 200

% Daily Value

Total Fat 2 g


Total Carbohydrates 19 g


Dietary Fiber 6 g


Sugars 3 g

Protein 28 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at