Loco Kale Sunshine Street Tacos

I have been eating kale every single day lately.  With the recent chill in the air, our garden has been going gangbusters with kale.  Dinosaur kale, purple kale, Russian kale, and curly kale are all growing strong in our backyard; it’s like we can’t eat enough of it.  Loco Chipotle Sunshine Burgers have a great smoky and spicy flavor (spicier than the Black Bean Southwest Sunshine Burger!) that goes perfectly with kale and all the amazing vegetables that are popping up in the farmers markets.

Three Sisters Nixtamal is a local company that sells organic, fresh, delicious tortillas at the Portland Farmer’s Market. I’ve made the kale mixture several times already, and think that it is tasty on its own, or over rice.  However, when paired with these organic tortillas, it really becomes a special meal. These Loco Kale Sunshine Street Tacos are flavorful, warm, hearty, and healthy– a perfect meal for fall!

Kale Sunshine Street Tacos 9182013

Recipe makes 8 tacos

2 Tbs olive oil
½ yellow or red onion, diced
7 garlic cloves, minced
2 bell peppers ( I used 1 yellow and 1 red), diced
½ tsp oregano
1 cup organic frozen corn
1 bunch of kale, stems trimmed, washed, and sliced into ribbons
1 tsp sea salt, divided
½ tsp black pepper
1 tsp cumin
1 package Loco Chipotle Sunshine Burgers, heated per package instructions
Juice from 1 lime
8 organic corn tortillas, warmed per package instructions

Optional
pumpkin seeds
avocado
cilantro
lime wedges

Over medium heat combine olive oil, onion, oregano, ¼ tsp of salt, and garlic,  and cook until garlic is fragrant and onions are translucent.  Add bell peppers and stir for a few minutes until well combined with garlic, onions, and spices.  Add corn and another ¼ tsp of salt to the mixture and stir until the corn is cooked thoroughly.  Add kale, ½ tsp salt, ½ tsp pepper, and 1 tsp cumin to the pan.  Stir until the kale is just wilted.  Remove the pan from the heat and crumble in the Loco Chipotle Sunshine Burger and stir so the sunshine burger is somewhat evenly distributed into the kale mixture.  Add in the lime juice and stir again.  Spoon the mixture into 8 tortillas and top with avocado, cilantro, pumpkin seeds, and additional lime, if desired.

This entry was posted in Dinner Recipes, Sunshine Burger recipes, Vegan Recipes, Vegetarian Recipes and tagged , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *