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6-Ingredient Vegan Enchilada Casserole

Kelli Foster
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 1/4

lbs Button or brown mushrooms, white

12 cups

Lacinato or flat-leaf kale, leaves

2 cups

Salsa

1

Salt and pepper

6 tbsp

Olive oil

1 tbsp

Cumin, ground

15

(6-inch) corn tortillas