Really, you ask? that sounds kind of random. And perhaps it is. But it’s what I had in the fridge!  It was inspired by a fellow blogger’s recipe for a kale/sweet potato tortilla casserole. We still have a mega ton of kale in the fridge, as well as a portabella, a sweet potato, two ears of corn, pre-marinaded jerk tofu, two tortillas, and some salsa I bought the other day.  In the end, I used some, but not all of the ingredients. The sweet potato I saved for later. And I subbed out the tofu for the black beans in the original recipe. And…I added some other spices.

• 2-4 tortillas
• 1 portabella mushroom
• 1/4 large onion
• 1-1/2 cups kale
• 1 ear of corn
• 1 T cumin seeds
• 1 T corriander seeds
• salsa to use as a sauce
• 1 recipe of jerk tofu
• 2 oz cheddar cheese shreds

Note: You will have leftovers of the filling if you just use 2 tortillas like I did tonight.

The method

1. Chop the onion into fine strips and sautee in a large skillet/wok.
2. Add a chopped portabella mushroom (cut into 1″strips)
3. Pull the kernels off of the corn and toss into the pan.
4. Add the kale (cut into strips) into the pan.
5. grind the cumin & corriander seeds and add to the pan.
6. Add the jerk tofu
7. Stir and cook until the kale is soft.
8. line a small casserole dish with some salsa
9. Add two tortillas overlapping–they will be sticking up.
10. Add the filling.
11. Sprinkle 1/2 the cheese on top
12. cover with the tortilla ends that are sticking up.
13. cover with some more cheese and salsa
14. bake at 350 for 15-20 mins.
15. enjoy!