Mushroom and Kale Tacos

Enjoy Latin American food but like to mix it up a bit? Try this healthy, creative and delicious way to eat your dark leafy greens!


Quantity Unit Name Link Alternatives
16 ounces Crimini mushrooms
6 cups packed, chopped kale
2 tablespoons olive oil
1 teaspoon salt
10 corn tortillas
1 large red onion
6 cloves garlic
vegan cheese shreds or crumbles, salsa, or lime (optional)


  1. Mince the garlic and slice the onions into quarters. Sauté in a frying pan in 2 teaspoons of olive oil over med-low heat.
  2. Slice the mushrooms and add them to the frying pan. Continue to sauté until very soft and starting to caramelize (approximately 15-20 minutes).
  3. Heat the oven to 425°. Wash and rib the kale (remove the large stems, keeping the leaves). Mix with the remaining olive oil, add salt and bake spread out on a cookie sheet until crisp (approximately 15-20 minutes).
  4. Add the baked kale to the cooked mushroom mixture.
  5. Warm the tortillas over medium heat in a frying pan.
  6. Stuff the tortillas with the mushroom and kale filling. Top with vegan cheese, salsa, or lime. Enjoy!

Prep Time: 30 minutes
Serving Size: 4 people
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