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+ servings

Roasted Mushroom, Kale, and Goat Cheese Tacos

These simple vegetarian tacos are great for an easy weeknight meal!


  • 16 oz sliced mushrooms
  • 2 tablespoons olive oil divided
  • 1 medium red onion peeled and sliced into 1/4 inch rings
  • Salt and black pepper to taste
  • 2 cloves garlic minced
  • 1 large bunch kale coarsely chopped, ribs removed
  • 6 Old El Paso Stand 'N Stuff Soft Flour Tortillas
  • 4 oz goat cheese


  • 1. Preheat oven to 400 degrees F. Place mushrooms and onions on a large baking sheet. Drizzle with one tablespoon olive oil. Toss until well coated. Season with salt and black pepper, to taste. Roast in the oven for 25 minutes, stirring on occasion, until mushrooms and onions are tender.
  • 2. While the mushrooms and onions are roasting, cook the kale. In a medium saucepan, heat the remaining olive oil over medium-high heat. Add the garlic and cook until soft. Stir in the kale and cook until kale is wilted, about 5 minutes. Season with salt and black pepper, to taste.
  • 3. Place kale, roasted mushrooms, and onions in flour tortillas. Crumble goat cheese over the top and serve tacos immediately.

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