INGREDIENTS
2 tsp
extra virgin olive oil
6 oz
crimini mushrooms, thinly sliced
1/2 tsp
dried thyme
2 cups
chopped kale
2
garlic cloves, minced
1/4 tsp
salt
1/4 tsp
ground pepper
2
whole wheat tortillas (soft taco size)
1 oz
chevre (goat cheese), room temperature