Are you getting enough protein?

Women, you need 46 grams of protein daily. Men, you need 56 grams. Are you getting enough? This recipe has 16g. of protein per serving!

Full-meal veggie tacos get a fresh, light look from bright green kale and kitchen staples, such as canned beans, frozen corn, and prepared salsa.

Ingredient tip: If you can't find queso cotija—a firm Mexican cheese—substitute crumbled feta or shredded Monterey Jack.

tablespoon olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 small head kale (about 51/2 ounces), tough stems removed, cut in large pieces
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels 2-4 ounces queso cotija, chopped
8 6-inch corn tortillas
1/4 cup prepared, low-sodium salsa, or more to taste
1 medium avocado, cubed (optional)

. In a large skillet, heat olive oil on medium heat. Add onion and garlic; sprinkle with cumin, stir to mix, and sauté for 2 minutes. Add kale to skillet. Stir or turn with tongs to coat with oil. Cover and cook for 2 minutes, until just tender and bright green. Add beans and corn, and cook for 2 minutes longer to warm through. Add queso and stir to mix. Season with salt and pepper. 2. While kale mixture is cooking, warm tortillas in a microwave. Place two warm tortillas on each plate and divide kale mixture among them. Top with salsa and avocado, if desired.

ER SERVING: 361 cal, 27% fat cal, 11g fat, 3g sat fat, 15mg chol, 16g protein, 55g carb, 11g fiber, 357mg sodium