Vegan Mushroom & Kale Tacos

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Ingredients

1 cup white or brown rice, cooked
5 tablespoons extra virgin olive oil, divided
1 large shallot, sliced thin
sea salt
1 pound crimini mushrooms, brushed clean with stems removed, sliced 1/4-inch thick
1 - 2 teaspoons sherry vinegar
4 cloves garlic, smashed, peeled, and minced
1 poblano pepper reserve a few slices for garnish, trimmed, seeded, and chopped
1

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class="wprm-recipe-ingredient-name" style="box-sizing: inherit; line-height: inherit; margin: 0px; padding: 0px;">bunch Red Russian or Lacinato kale (about 3/4 pound), stems trimmed and rough chopped

8 corn tortillas

1 avocado, sliced

1 lime, sliced

1 green onion, sliced thin

Instructions

Cook rice according to package instructions or desired ratio.
Set a large skillet over medium heat. Add 2 tablespoons olive oil and then the shallots. Sprinkle with sea salt. Nudging often, cook until shallots are golden with just-crispy edges, about 10 minutes. Lower heat if needed. Remove cooked shallots from pan and set aside.
In the same pan, over medium heat, add 1 teaspoon olive oil, and then the poblano. Cook 1 minute; remove to a small bowl.
Working in batches, add a teaspoon olive oil and arrange a handful of mushroom slices in hot pan. Sprinkle with a pinch of sea salt. Cook until mushroom release their water and edges darken, 3 - 4 minutes per side. Remove cooked mushrooms to a plate. Repeat until mushrooms are all cooked, then turn off heat, and toss cooked mushrooms, poblano, and shallot together in the pan. Add a splash of sherry vinegar and more sea salt to taste.
Meanwhile, in a deep sided skillet, heat 2 tablespoons olive oil over medium heat. Add garlic, cook 1 minute, and then add kale, a handful at a time. Sprinkle with sea salt. Stirring often, cook until kale has cooked down, 5 - 7 minutes.
In a small skillet, heat corn tortillas until fragrant and pliable.
To assemble tacos, layer rice, kale, and mushrooms in each tortilla. Garnish with thinly sliced poblano and green onion. Serve with a lime wedge.