Ingredients:

1 small shallot

½ pound mushrooms

2 tbsp spanish olive oil

Salt

Pepper

2 tbsp sherry vinegar

3 handfuls baby kale

4 6” tortillas

Manchego cheese

Scallions

Pickled peppers

Instructions:

1. In a skillet over medium-high heat sauté the sliced shallot and sliced mixed mushrooms in some Spanish olive oil. Stay on theme!
2. Season with salt and pepper to taste and when they’re starting to brown, add the sherry vinegar.
3. Add three handfuls of baby or finely chopped kale and cook until just wilted.
4. While the kale cooks down, warm four 6” tortillas over a low flame or in a 300 degree oven until warm to the touch.
5. Divide the mushroom mixture between the tortillas and grate a generous amount of manchego cheese on top.
6. Finish them off with some thinly sliced scallions and some pickled Spanish peppers for a little heat.