These vegetarian kale tacos were very popular in my house tonight! You can make them vegan very easily…just add more beans! They’re full of healthy nutrients and taste really good! My favorite corn tortillas are the natural ones from Trader Joe’s. They don’t have preservatives or other chemicals in them…just food. Heat each side for a minute or two on a medium skillet or directly over a flame. No oil is necessary for the tortillas!
The kale and mushroom mixture can be used in a variety of different ways. It’s actually pretty good as a side dish on its own. You can use it in an omelet, a sandwich, or to top whole grains, like quinoa or brown rice.
If you have a thyroid problem you may know that there is a substance in kale that can reduce thyroid function. When it is cooked, however, most of that substance goes away. This kale and mushroom mixture would be a great way for you to keep kale in your diet, without making your thyroid levels drop.
This recipe should make about 6 tacos.
- 6 Eggs, Scrambled (skip these to make it vegan, and add more beans)
- Kale and Mushroom Mixture (ingredients follow)
- 1 Cup Cherry Tomatoes
- 1 Avocado, Chopped
- 1 Cup Organic White Beans
- Salt and Pepper to Taste (sea or pink salt hasn’t been stripped of its nutrients, and it tastes better!)
- Natural Salsa to Taste
- 6 Corn Tortillas
Kale and Mushroom Mixture:
- 2 Cups Sliced Mushrooms
- 1 Small Red Onion, Chopped
- 1 Tsp Coconut Oil
- 3 Cups Organic Kale, Chopped
- 3 Cloves Garlic, Chopped
Sauté the mushrooms and onions in the coconut oil over medium heat, until they are lightly browned. Add the garlic for the last couple minutes. Sprinkle with salt and pepper. Turn off the heat and stir in the kale. There should be enough heat left in the pan to wilt it, but if not turn the heat back on for a minute or two. Only cook the kale long enough to barely wilt it. Pile this mixture, along with all the other ingredients, on top of a tortilla, and enjoy!