15 | 55 | 361 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
25 min | 30 min | 6 |
1 tsp | Black pepper |
1 tsp | Oregano, dried (dried) |
1 leaf | Bay leaf (crushed) |
1 tsp | Ground cloves |
2 clove(s) | Garlic (unpeeled) |
1 pepper | Ancho, poblano, pepper |
1 bunch | Parsley, fresh (lightly packed) |
2 tbsp | Sherry vinegar (can use dry white wine as well) |
1 tsp | Salt |
454 gm | Meatless ground taco filling (can be plain meatless ground) |
454 gm | Potatoes (fingerling; sliced crosswise into 1/2-inch rounds) |
1/4 cup | Olive Oil, Extra Virgin (extra-virgin) |
454 gm | Kale (stems discarded and leaves chopped) |
12 small tortilla(s) | Tortilla, corn (warm) |
2 tbsp | Queso fresco cheese (Crumbled - or Vegan Feta) |
Grain | 0.7 |
Meat Alternative | 1.0 |
Vegetables | 1.6 |