Mushroom Tacos with chipotle spiced kale, feta cheese and cherry tomatoes for a fast vegetarian meal.
Trim the kale and place in a large mixing bowl.
Add 1 tablespoon of olive oil, 3 tsp adobo sauce, 1/4 tsp chili powder and 1/4 tsp salt. Toss it all together and use your hands to massage the ingredients into the kale. Set aside.
Slice mushrooms and place in over medium heat in a sauté pan. I don't usually add any olive oil as the mushrooms will release liquid as they cook.
Once they are tender (5-6 minutes), turn off the flame and toss with red wine vinegar and crushed garlic. Then toss with chopped parsley and season with salt and pepper to taste.
Brown each tortilla over an open flame. Too much and they will be crispy, so just enough to get a little char in places. This can be started while the mushrooms are cooking.
Load tortilla with a scoop of kale and a couple slices of mushrooms.
Top with cherry tomatoes and feta.