Mushroom Kale Black Bean Taco Bake
Ingredients
The filling
-
2
tablespoons
grapeseed oil
-
⅓
cup
diced red onion
-
6
cloves
chopped garlic
-
1
tablespoon
cumin
-
1
tablespoon
chili powder
-
2
teaspoons
coriander
-
1
teaspoon
smoked paprika
-
to taste
salt and pepper
-
2
large
portobello mushroom caps, sliced
-
2
cups
chopped kale
-
1
cup
shredded red cabbage
-
1
whole
jalapeño pepper, sliced (optional)
-
1
28-ounce can
whole tomatoes
-
2
cups
cooked black beans
-
¼
cup
sliced black olives (optional)
The assembly
-
12
corn tortillas, halved
-
1
cup
shredded cheese (such as pepper jack)
-
to taste
fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 425°F and heat a large skillet over medium heat.
- Add grapeseed oil and red onion to the skillet, cooking until the onions are translucent.
- Stir in garlic, cumin, chili powder, coriander, smoked paprika, salt, and pepper, cooking until aromatic.
- Add portobello mushrooms and cook until they darken, then stir in kale, red cabbage, and jalapeño, cooking until kale wilts.
- Incorporate tomatoes, breaking them apart, then add black beans and olives, cooking for a few more minutes.
- Coat the bottom of a baking dish with the vegetable mixture, then layer with tortillas, filling, and cheese, repeating until full.
- Bake for 20 minutes until the cheese is browned and tortillas are crisp.
- Garnish with cilantro if desired, and let cool before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
18g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
You might also like