Chili Spiced Kale and ‘Shroom Tacos
Prep Time: 15 min Total Time: 45 min Yield: 4 servings (serving size= 2 tacos)
Ingredients:
- 10 oz (~2 ½ cups) mushrooms, sliced
- 4 cups chopped kale
- 1- 15 oz can low-sodium or organic black beans, drained and rinsed
- 1 tablespoon plant based oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 small corn tortillas (3-4 inches)
- Optional toppings: avocado slices, salsa, cilantro, green onions, roasted peanuts, lime wedges
How to make it:
- Heat a medium skillet pan over medium high heat with tablespoon of oil. Add mushrooms and kale leaves sauté on medium heat for ~8 minutes until kale is softened and mushrooms are cooked through.
- Add black beans along with salt, pepper, teaspoon chili powder and garlic powder; cook for another 5 minutes.
- Meanwhile heat 4 corn tortillas, wrapped in foil, in the oven for 10 minutes until softened.
- Fill tortillas with the taco filling, top toppings as desired. Fold over and enjoy!