Mushroom Kale Black Bean Taco Bake | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons grapeseed oil ((as needed to grease pan))
• ⅓ cup diced red onion ((¼ large))
• 6 cloves chopped garlic
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons coriander
• 1 teaspoon smoked paprika
• Salt and pepper
• 2 large portobello mushroom caps, (sliced (6 ounces))
• 2 cups chopped kale ((about 5 leaves))
• 1 cup shredded red cabbage
• 1 jalapeño pepper, (sliced (optional))
• 1 28-ounce can whole tomatoes
• 2 cups cooked black beans ((drain and rinse if using canned))
• ¼ cup sliced black olives, (drained (optional))
• 12 corn tortillas, (halved (24 pieces))
• 1 cup shredded cheese ((such as pepper jack; see note for vegan variation))
• Fresh cilantro, (chopped (optional))