INGREDIENTS
2 tsp
Adobo sauce from a can of chipotle peppers
1
Avocado
1/2 cup
Cherry tomatoes
1/4 tsp
Chipotle chili, powder
7 1/3 tbsp
Coriander, fresh
1
head Curly green kale
1
Garlic clove
12 oz
Mushrooms, mixed
1/4 cup
Sweet onion
1/4 tsp
Pepper
1/4 tsp
Salt
2 tbsp
Olive oil
1/2 tsp
Cumin
8
(4-inch) corn or flour tortillas
1 tbsp
Butter, unsalted
1/3 cup
Queso fresco cheese