INGREDIENTS
1
Cilantro, Fresh leaves
8 oz
Cremini mushrooms
4
Garlic clove
3 cups
Kale, packed
1/2 cup
Yellow onion
3 oz
California chili pods, dried
2 cups
Vegetable broth
1/2 tsp
Black pepper, ground
1 tbsp
Chili powder, dried
2 oz
Cotija cheese to sprinkle over the top
1 tsp
Flour
3/4 tsp
Salt
1 tsp
Sugar
4 tbsp
Olive oil
1 tsp
Cumin, dried
6
(8-inch) flour tortillas
1
Sour cream