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!


  • 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)


  • Mince the garlic and slice the onions into quarters. Sauté in a frying pan in 2 teaspoons of olive oil over med-low heat.
  • Slice the mushrooms and add them to the frying pan. Continue to sauté until very soft and starting to caramelize (approximately 15-20 minutes).
  • 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).
  • Add the baked kale to the cooked mushroom mixture.
  • Warm the tortillas over medium heat in a frying pan.
  • Stuff the tortillas with the mushroom and kale filling. Top with vegan cheese, salsa, or lime. Enjoy!

Ready in about 30 minutes
Makes 4 people

About the Author

Desiree Kröper

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