Mushroom Kale Black Bean Taco Bake | Recipe Cart
Mushroom Kale Black Bean Taco Bake | Easy 55-min recipe with flavorful spices & veggies. Perfect for meal prep!
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Cooking tools:
- Skillet
- Oven
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Baking dish
- Colander
- Kitchen timer
- Mixing bowl
- Stove
- Cooling rack
- Oven mitt
- Spoon
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
- 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))
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